Corn and Barley Salad on Arugula
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pearl barley
- Salt
- 1½cups fresh or frozen corn kernels
- 3tablespoons extra-virgin olive oil
- 2tablespoons white wine vinegar
- 2tablespoons chopped basil or oregano leaves
- 2tablespoons sliced chives
- 1cup diced red tomatoes
- Freshly ground black pepper
- 8ounces baby arugula leaves, rinsed and thoroughly dried
- 3tablespoons fresh goat cheese, optional
Nutritional analysis per serving (8 servings)
180 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 6 grams protein; 259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
- Step 2
Transfer barley and soaking water to a medium saucepan. Add ½ teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
- Step 3
If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
- Step 4
To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.
Private Notes
Comments
l substituted apple cider vinegar for the white vinegar, added parsley and edamame with the corn, and left out the cheese--delicious, and went well with grilled halibut.
I have made this salad some ten years back, perhaps when it first came out...? I still remember the taste of it! Now I got the recipe so I am going to treat myself with it again. I love this recipe. Thanks, Marian!
This is a simple salad and really relies on excellent ingredients. Need to use fresh sweet corn and don’t leave out the goat cheese. We served this with shrimp. It was a nice dinner but not wow. I followed the directions as written.
I agree with others that 8 oz of Arugula is much more than necessary. I used 4 oz and added an extra 2 Tbs of oil and 1 Tbs vinegar to the dressing as I felt the recipe amount wouldn’t be enough. I was pleased with the result. A great use of herbs, tomatoes and Arugula from my garden as well as frozen corn I had on hand.
This was fabulous. I had farro on hand, so used that instead of barley. Also, I put three ears of fresh corn to boil for 2 minutes and got beautifully crisp and sweet results. The arugula added a nice peppery taste and it all looked so appetizing. I'll keep this in my rotation for summer sides.