Barley Corn Salad Recipe
Rate & Review
Fresh and satisfying salad
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
1 cup barley (instant)
2 cups fresh corn, cut of cob (3 or 4 medium ears of corn)
1/2 cup thinly sliced green onions
1 large tomato, peeled or unpeeled, chopped
1 1/2 fresh jalapeÃƒÂ±os, seeded, minced
1/4 cup fresh cilantro, minced
2 cloves garlic, peeled
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/3 cup olive oil
salt and pepper
*May substitute a 10 oz. package of frozen corn, cooked and drained.
Follow direction on box for cooking barley. Barley should be firm, drain and rinse with cold water, let cool. Transfer barley to a large bowl.
Add corn, green onions, tomato, jalapenos and cilantro. Toss to combine ingredients.
Puree garlic, vinegar and cumin in food processor. With machine running, slowly add oil in a thin stream until combined. Season with salt and pepper.
Pour dressing over salad and toss.
Bean and Corn Salad
fresh corn kernels
Zesty Corn and Cucumber Salad
McCormick® Garlic Salt
) whole kernel corn
chopped fresh cilantro
Wild Rice and Corn Salad
More Similar Recipes
Barley Corn Salad Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2020 Tecstra Systems, All Rights Reserved, RecipeTips.com