Corn And Red Pepper Barley Salad Recipes
BARLEY CORN SALAD
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
BARLEY, SHRIMP, AND CORN SALAD
A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
Provided by GERALD GALLOWAY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
- Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
- In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
Categories Salad Herb Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Basil Barley Corn Summer Vegan Chive Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 11
Steps:
- Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
- While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
- Remove barley from heat (when tender) and let stand, covered, 5 minutes.
- While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
- Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
More about "corn and red pepper barley salad recipes"
BARLEY, CORN AND PEPPER SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (7)Category Side DishServings 10Calories 170 per serving
- Cook barley to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients; toss well.
- In jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss to combine. Serve at room temperature or chilled. Store in refrigerator.
BARLEY AND CORN SALAD - BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 303 per servingCategory Sides,Salads
CORN SALAD WITH BELL PEPPER - MY HOMEMADE RECIPE
From myhomemaderecipe.com
CREAMY CORN SALAD WITH GREEK YOGURT - THE FIT PEACH
From thefitpeach.com
CORN AND RED PEPPER BARLEY SALAD RECIPES
From tfrecipes.com
CORN AND BARLEY SALAD RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPE: BARLEY AND MUSHROOM SALAD & GRILLED TORTILLA AND VEAL SALAD
From ctvnews.ca
ROASTED ASPARAGUS SALAD WITH BARLEY - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
CREAMY ROASTED RED PEPPER PASTA SALAD - FIT FOODIE FINDS
From fitfoodiefinds.com
SUMMER BARLEY SALAD WITH CORN, TOMATO & FRESH BASIL
From cookeatlivelove.com
BARLEY AND CORN SALAD - CHRISTINA COOKS
From christinacooks.com
GRILLED CORN & BARLEY SALAD WITH TOMATO VINAIGRETTE
From food52.com
CORN AND RED PEPPER BARLEY SALAD RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BARLEY AND CORN SALAD - BRENDA GANTT
From cookingwithbrendagantt.net
HACK THIS DISH: A WAY EASIER CORN AND BARLEY SALAD
From foodrepublic.com
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED …
From chefsresource.com
FAVORITE BARLEY CORN SALAD RECIPE - KRISTA DAVIS
From kristadavis.com
ARUGULA CHOPPED SALAD WITH CREAMY BASIL DRESSING - I ... - I HEART …
From iheartnaptime.net
RECIPE: SUMMER BARLEY SALAD | THE KITCHN
From thekitchn.com
BEST COWGIRL CHICKEN SALAD RECIPE - HOW TO MAKE COWGIRL CHICKEN …
From thepioneerwoman.com
BARLEY AND CORN SALAD - PREVENTION
From prevention.com
ROASTED RED PEPPER SALAD WITH MOZZARELLA, OLIVES AND PESTO
From washingtonpost.com
CORN-AND-BARLEY SALAD RECIPE - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search