Barley Salad with Roasted Corn, Zucchini & Red Pepper
A sweet, cool, smoky barley salad with spicy undertones. A healthy south of the border vegetarian dish with cilantro, roasted corn and zucchini sparks feelings of sunshine.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories270kcal
AutorElle
Ingredients
For the salad:
1cuppearl barley(220 g)
1tablespoonextra-virgin olive oil
1cupcorn kernels,cut fresh from cob (about 2 cobs) or frozen corn kernels (thawed) (175 g)
1zucchini,diced (about 1 cup)
1sweet pointed red pepper,seeded and diced
1small bunch of cilantro,chopped
sea salt and freshly ground pepper,to taste
For the dressing:
1shallot,finely chopped
1garlic clove,minced
juice of 1 lemon
2teaspoonsred wine vinegar
1tablespoonDijon mustard
1teaspoonbrown sugar(alternatively, substitute with honey)
1teaspoonchili powder
1/2teaspoonsmoked paprika(hot)
1/2teaspoonground cumin
1teaspoonsea salt,or to taste
4tablespoonsextra-virgin olive oil
Method
Preheat the oven to 375ºF / 190ºC.
In a medium saucepan, bring 3 cups of water to a boil. Add the barley and reduce heat to low. Simmer, uncovered, for about 30 minutes, until the barley is al dente. Remove from heat and allow the barley to stand for 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Set aside to cool.
While the barley is cooking, in a bowl, toss the corn kernels with 1 tablespoon of the olive oil. Spread evenly on a baking sheet lined with parchment paper and sprinkle with sea salt. Transfer to the oven. Bake for 15 minutes and then add the zucchini; mix together until well combined. Bake for 10 to 15 more minutes, stirring a couple of times, until the corn just starts to brown a little bit.
In a small bowl, whisk together the shallot, garlic, lemon juice, vinegar, mustard, sugar, spices and salt. Add the olive oil and whisk together until the dressing is emulsified.
Transfer the barley to a large serving bowl. Add the dressing, zucchini, corn, red pepper and cilantro and toss to combine. Serve at room temperature. Enjoy!
Notes
If making in advance, store in the fridge and let come to room temperature before serving.