Barley and Corn Salad with Arugula and Green Beans

Name: Barley and Corn Salad with Arugula and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup pearl barley; 1 pound green beans, trimmed; 1 cup fresh corn kernels (from about 1 large ear); 4 large bunches arugula (about 4 ounces total); 1/2 cup extra-virgin olive oil; 1/4 cup white wine vinegar; 3 tablespoons minced shallots; 2 tablespoons minced fresh thyme; 2 teaspoons Dijon mustard; 1 3 1/2-ounce package soft fresh goat cheese (such as Montrachet), crumbled

Servings: persons

1
Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes.
2
Drain; cool.
3
Transfer to large bowl.
4
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
5
Drain.
6
Transfer beans to bowl of ice water to cool.
7
Drain well.
8
Pat beans dry with paper towels.
9
Cut half of beans into 2-inch pieces.
10
Transfer to bowl with barley.
11
Mix in corn kernels.
12
Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
13
Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend.
14
Pour enough dressing over barley mixture to coat.
15
Season salad to taste with salt and pepper.
16
Arrange remaining 2 bunches arugula around edge of large platter.
17
Arrange remaining whole beans in spoke pattern atop arugula.
18
Mound salad in center of platter.
19
Sprinkle with goat cheese.
20
Drizzle any remaining dressing over arugula and beans and serve.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup pearl barley, 1 pound green beans, trimmed, 1 cup fresh corn kernels (from about 1 large ear), 4 large bunches arugula (about 4 ounces total), and more.

Yes, Barley and Corn Salad with Arugula and Green Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!