Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Barley Salad with Corn and Zucchini
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 309
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 456 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 309
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 456 mg
Ingredients
Directions
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
