Summer Corn and Barley Salad

Summer Corn and Barley Salad is a lacto ovo vegetarian side dish. This recipe serves 4 and costs $2.45 per serving. One serving contains 466 calories, 12g of protein, and 24g of fat. Not a lot of people made this recipe, and 6 would say it hit the spot. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of bell pepper, barley, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Kitchen Confidante. Overall, this recipe earns a super spoonacular score of 86%. Users who liked this recipe also liked Barley Corn Salad, Barley, Shrimp, and Corn Salad, and Barley Salad with Corn and Peas.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Steam or boil corn for about 20-22 minutes. Place cooked corn into an ice bath, then cut the kernels off the cob. Place the corn kernels, barley, onion, tomatoes and avocado into a large bowl.In a small bowl, whisk together the sherry vinegar, olive oil and garlic. Drizzle over the salad, season with the salt and pepper to taste, and toss. Add the feta cheese and gently mix again. Store in a tightly sealed container in the refrigerator until ready to serve.

 

Step by step:

1. Steam or boil corn for about 20-22 minutes.

2. Place cooked corn into an ice bath, then cut the kernels off the cob.

3. Place the corn kernels, barley, onion, tomatoes and avocado into a large bowl.In a small bowl, whisk together the sherry vinegar, olive oil and garlic.

4. Drizzle over the salad, season with the salt and pepper to taste, and toss.

5. Add the feta cheese and gently mix again. Store in a tightly sealed container in the refrigerator until ready to serve.

Nutrition Information:

covered percent of daily need