Barley Corn Salad Recipe

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Brief

Prep 15 mins

Cook: 39 mins

Total: 54 mins

Servings: 4

Yield: 4 servings

Barley Corn Salad Recipe

Ingredients

3 cups water

1 cup barley

3 tablespoons extra-virgin olive oil

divided

1 ½ 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

Salad

Directions

Step 1

Bring water and barley to a boil in a saucepan. Reduce heat to low cover and simmer until barley is tender about 30 minutes.

Step 2

Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.

Step 3

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.

Step 4

Mix corn mixture into barley in the bowl. Stir in mixed greens lemon juice and lemon zest. Season salad with salt and pepper.

Nutritional Information

Barley Corn Salad Recipe

Servings Per Recipe:4

Calories: 324.1

% Daily Value *

Protein: 8.8g 18%

Carbohydrates: 50.8g 16%

Dietary Fiber: 12g 48%

Sugars: 2.6g

Fat: 12.2g 19%

Saturated Fat: 1.8g 9%

Vitamin A Iu: 1181IU 24%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.3mg 16%

Vitamin C: 38.3mg 64%

Folate: 79.4mcg 20%

Calcium: 61.2mg 6%

Iron: 2.8mg 16%

Magnesium: 99.8mg 36%

Potassium: 596.1mg 17%

Sodium: 70.7mg 3%

Thiamin: 0.4mg 43%

Calories From Fat: 109.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.