Barley Salad with Roasted Corn, Zucchini & Red Pepper
Whole Food Republic
Whole Food Republic
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Ingredients

  • 45 minutes
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  • INGREDIENTS
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  • For the salad
  • 1 cup pearl barley (220 g)
  • 1 tablespoon extra-virgin olive oil
  • 1 cup corn kernels, cut fresh from cob (about 2 cobs) or frozen corn kernels (thawed) (175 g)
  • 1 zucchini, diced (about 1 cup)
  • 1 sweet pointed red pepper, seeded and diced
  • 1 small bunch of cilantro, chopped
  • sea salt and freshly ground pepper, to taste
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  • For the dressing
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • juice of 1 lemon
  • 2 teaspoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon brown sugar (alternatively, substitute with honey)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (hot)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt, or to taste
  • 4 tablespoons extra-virgin olive oil

Instructions

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