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:

1 avocado, seed and skinless, diced

1 cup cooked barley, chilled

3 tablespoons chopped basil

freshly ground black pepper

1 cup cherry tomatoes, halved

2 ears corn

3 tablespoons extra virgin olive oil

1/2 cup feta cheese, crumbled

1 tablespoon garlic, minced

1/2 teaspoon kosher salt

1/2 cup red onion, finely diced

1 tablespoon sherry vinegar

Equipment:

whisk

bowl

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:

Quickview
466k Calories
12g Protein
23g Total Fat
55g Carbs
52% Health Score
Limit These
Calories
466k
23%

Fat
23g
37%

  Saturated Fat
5g
36%

Carbohydrates
55g
19%

  Sugar
9g
10%

Cholesterol
16mg
6%

Sodium
524mg
23%

Get Enough Of These
Protein
12g
25%

Vitamin C
114mg
138%

Manganese
1mg
62%

Fiber
14g
58%

Vitamin A
2841IU
57%

Vitamin B6
0.69mg
35%

Vitamin B1
0.5mg
33%

Selenium
21µg
30%

Folate
118µg
30%

Phosphorus
290mg
29%

Vitamin E
4mg
29%

Vitamin K
29µg
28%

Magnesium
111mg
28%

Vitamin B2
0.46mg
27%

Vitamin B3
4mg
25%

Potassium
866mg
25%

Copper
0.42mg
21%

Zinc
2mg
18%

Iron
3mg
17%

Vitamin B5
1mg
17%

Calcium
135mg
14%

Vitamin B12
0.32µg
5%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

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