Go Back
Print
Barley Salad with Corn and Zucchini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Salad, Side Dish
Servings: 4 servings
Ingredients
Ingredients
  • 1/2 cup pearl barley
  • 1/2 cup extra-virgin olive oil
  • 3 small zucchinis, cut into 1/2-inch chunks
  • 2 cups of corn (about 6 ears)
  • salt and pepper to taste
  • 3 tablespoons red wine vinegar
  • 1/4 cup thinly sliced scallions
  • 1 cup finely chopped basil
  • 1/2 cup toasted walnuts
Instructions
Instructions
  1. Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with sea salt and freshly ground pepper to taste. Add the vegetables to the barley and let it cool.
  3. Whisk the vinegar, the remaining 6 tablespoons of olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions, walnuts and basil and toss.