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Barley Corn Salad

What you need: 

1 cup barley
1 cob of fresh corn
1/2 cup chopped parsley
1/2 cup diced red capsicum
1/2 cup diced green capsicum
1/2 cup spring onions
squeeze of lemon juice
1 teaspoon Dijon mustard
2 tablespoon olive oil

What you do: 

Cook up the barley for about 30 minutes on a med/low heat until it is soft and chewy.
Mix together the dressing ingredients (mustard, olive oil and lemon juice)and pour it over all the ingredients.
This stuff is joy!

Preparation Time: 
30 mins
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

try using flax seed oil, small dash of red wine vinegar and a small dash of maple syrup in addition to the mustard and lemon juice.. for an omega 3 boost with a slightly sweet twist  ;D

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This is a very yummy salad - and a cool twist on using barley.  I kept the corn raw.  Didn't have all the ingredients so used red capsicum (pepper), raw cauliflower florets, mixed raw niuts, seeds and sultanas - YUMMY!!!

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Anonymous

This is yummy--a great summertime use of barley. My previous experience with barley was all in soups, stews, and chili, so I never knew how good it could be in a salad--almost like puffed rice :) The corn and two types of bell pepper, along with the parsley, make this pretty.

MY rating is a 4/5. (I don't know where the rogue 2-star rating came from). I thought the dressing needed to be tweaked. I misread "1 teaspoon" of mustard as "1 tablespoon" and I'm glad I did--the taste of the mustard came through perfectly. I also added the juice of 1/2 a lemon (a little more than a "squeeze"). After mixing this it still looked too thick, so I added about 1 tbsp or so of red wine vinegar to the dressing.

Also just to clarify--I read the 1 cup barley as 1 cup uncooked barley (yields 3-3.5 cups cooked). Also the recipe doesn't specify whether to cook the corn--I cooked the corn just a little bit before adding it in so it softened a little.

Picture to follow soon!

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