Corn and Barley Salad on Arugula

By Marian Burros

Published June 27, 2006

Media 1 of 1
Total Time
25 minutes
Rating
4(75)
Comments
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Ingredients

Yield:6 to 8 servings

  • 1 cup pearl barley

  • Salt

  • 1 ½ cups fresh or frozen corn kernels

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons white wine vinegar

  • 2 tablespoons chopped basil or oregano leaves

  • 2 tablespoons sliced chives

  • 1 cup diced red tomatoes

  • Freshly ground black pepper

  • 8 ounces baby arugula leaves, rinsed and thoroughly dried

  • 3 tablespoons fresh goat cheese, optional

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

26 grams carbs; 2 milligrams cholesterol; 180 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 5 grams fiber; 259 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.

  2. Step 2

    Transfer barley and soaking water to a medium saucepan. Add ½ teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.

  3. Step 3

    If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.

  4. Step 4

    To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.

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Ratings

4 out of 5
75 user ratings
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Comments

Ellen

l substituted apple cider vinegar for the white vinegar, added parsley and edamame with the corn, and left out the cheese--delicious, and went well with grilled halibut.

Bee

I have made this salad some ten years back, perhaps when it first came out...? I still remember the taste of it! Now I got the recipe so I am going to treat myself with it again. I love this recipe. Thanks, Marian!

Michelle

This is a simple salad and really relies on excellent ingredients. Need to use fresh sweet corn and don’t leave out the goat cheese. We served this with shrimp. It was a nice dinner but not wow. I followed the directions as written.

Bob

I agree with others that 8 oz of Arugula is much more than necessary. I used 4 oz and added an extra 2 Tbs of oil and 1 Tbs vinegar to the dressing as I felt the recipe amount wouldn’t be enough. I was pleased with the result. A great use of herbs, tomatoes and Arugula from my garden as well as frozen corn I had on hand.

Barbara Q

This was fabulous. I had farro on hand, so used that instead of barley. Also, I put three ears of fresh corn to boil for 2 minutes and got beautifully crisp and sweet results. The arugula added a nice peppery taste and it all looked so appetizing. I'll keep this in my rotation for summer sides.

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