- 3 cups water
- 1 cup barley
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups corn kernels
- 1 cup cherry tomatoes, halved
- 2 scallions, sliced
- 2 cups mixed greens
- 1 lemon, juiced
- 1 teaspoon lemon zest
- salt and ground black pepper to taste
- Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
- Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
- Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.
05/02/2018
recipepes.com
Barley Corn Salad, recipe
PT15M
PT1H
5
455 calories
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