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Ingredients54 m servings 324 cals
Original recipe yields 4 servings
- Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
- Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
- Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.
Per Serving: 324 calories; 12.2 g fat; 50.8 g carbohydrates; 8.8 g protein; 0 mg cholesterol; 71 mg sodium. Full nutrition
ReviewsRead all reviews 2
Absolutely delicious! I served with a drizzle of balsamic vinaigrette and it was just fabulous. This does make a LOT of salad, though- next time I will cut recipe in half.