Barley And Roasted Vegetable Salad Recipe

Name: Barley And Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears fresh corn; 2 medium zucchini, cut in half lengthwise; Vegetable cooking spray; 2 medium-size sweet red peppers; 1 cup pearl barley, uncooked; 8 cups water; 1 (15-ounce) can no-salt-added kidney beans, drained; 3/4 cup sliced green onions; 1/4 cup minced fresh cilantro; 1/4 cup white wine vinegar; 1 tablespoon olive oil; 1 tablespoon low-sodium soy sauce; 3/4 teaspoon ground cumin; 1/4 teaspoon salt

Servings: persons

3 ears fresh corn
2 medium zucchini, cut in half lengthwise
Vegetable cooking spray
2 medium-size sweet red peppers
1 cup pearl barley, uncooked
8 cups water
1 (15-ounce) can no-salt-added kidney beans, drained
3/4 cup sliced green onions
1/4 cup minced fresh cilantro
1/4 cup white wine vinegar
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
3/4 teaspoon ground cumin
1/4 teaspoon salt

1
Remove and discard husks and silks from corn. Place corn and zucchini, cut sides up, on a baking sheet coated with cooking spray. Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin sides up, on baking sheet; flatten with palm of hand.
2
Broil vegetables 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until peppers are charred. Remove peppers from baking sheet, and place in ice water until cool. Broil corn and zucchini 5 additional minutes or until lightly browned, turning often. Let cool. Remove peppers from water; peel and discard skins. Coarsely chop peppers. Cut corn from cob. Slice zucchini into 1/2-inch slices.
3
Combine barley and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until barley is tender. Drain well.
4
Combine roasted vegetables, barley, beans, green onions, and cilantro; toss lightly. Combine vinegar and remaining 4 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over barley mixture; toss lightly. Let stand 15 minutes before serving.

175

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 14 ingredients. The key ingredients include: 3 ears fresh corn, 2 medium zucchini, cut in half lengthwise, Vegetable cooking spray, 2 medium-size sweet red peppers, and more.

Yes, Barley And Roasted Vegetable Salad 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!

Barley And Roasted Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions