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Barley Corn Salad |
"Barley salad with corn kernels and mixed vegetables."
Ingredients :
- 3 cups water
- 1 cup barley
- 3 tablespoons more-virgin olive oil, divided
- 1 half of cups corn kernels
- 1 cup cherry tomatoes, halved
- 2 scallions, sliced
- 2 cups mixed veggies
- 1 lemon, juiced
- 1 teaspoon lemon zest
- salt and floor black pepper to taste
Instructions :
Prep : 15M | Cook : 4M | Ready in : 54M |
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- Bring water and barley to a boil in a saucepan. Reduce warmness to low, cover, and simmer until barley is soft, approximately half-hour.
- Drain any extra water from barley and transfer to a big bowl; stir in 2 tablespoons olive oil.
- Heat last 1 tablespoon olive oil in a massive skillet over medium warmness. Add corn; cook dinner and stir until slightly softened, about 2 mins. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
- Mix corn combination into barley inside the bowl. Stir in blended vegetables, lemon juice, and lemon zest. Season salad with salt and pepper.
Notes :
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