Salad with pearl barley, corn and zucchini
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Pearl barley, corn and zucchini salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup pearl barley
- 3 small zucchinis, cut into small pieces
- 6 ears of corn, kernels removed
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 4 green onions, thinly sliced
- 1 cup finely chopped basil
- 3/4 cup crumbled goat cheese
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Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Add the pearl barley and cook until tender, 45 to 50 minutes. Drain and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir the vegetables into the barley and let cool.
- In a small bowl, combine the vinegar, remaining 6 tablespoons olive oil, 1/4 teaspoon salt, and pepper. Pour the dressing over the salad, add the green onions and basil, and toss. Top with goat cheese.
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