Corn and Barley Salad
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This flavorful vegetable salad dish is unlike anything else on your table! With an assortment of vegetables and seasonings, you have to add this salad to make it a perfect meal!
Recipe and photo from Good Housekeeping July-09 |
| 2 | cups water |
| 1 | cup pearl barley |
| Salt and pepper | |
| 6 | ears corn (husks and silks removed) |
| 1/3 |
cup rice vinegar |
| 2 | tbsp olive oil |
| 1½ | cup frozen shelled edamame (soybeans), thawed |
| ½ | cup packaged fresh mint leaves, chopped, plus additional sprigs for garnish |
DIRECTIONS:
| 1. | In covered 2-quart saucepan, heat water to boiling on high. Stir in barley and ½ tsp salt; |
| heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley | |
| is tender and liquid is absorbed. | |
| 2. | Meanwhile, with sharp knife, carefully cut corn kernels from cobs; discard cobs. |
| 3. | In large bowl, with wire whisk or fork, whisk vinegar, oil, ¼ tsp salt, and ½ tsp freshly |
| ground black pepper until blended; stir in warm barley, corn kernels, edamame and mint. | |
| 4. | Cover salad and refrigerate at least 1 hour or up to 8 hours. Makes 8 cups. To serve, |
| garnish salad with mint sprigs. |
TIP: In the height of summer, corn is so fresh and sweet that you can eat it raw, which is how it is used in this salad.
Each serving has approximately 155 calories, 5 g fat, 0 cholesterol, 160 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein