Print Recipe
Charred Corn & Zucchini Barley Salad
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Salad
  • 3 ears corn, husks removed
  • 2 medium zucchini
  • 1 medium bell pepper
  • 1 cup BARLEY
  • 2 tbsp olive oil
For the Dressing
  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tbsp Honey
  • 1/4 cup olive oil
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Salad
  • 3 ears corn, husks removed
  • 2 medium zucchini
  • 1 medium bell pepper
  • 1 cup BARLEY
  • 2 tbsp olive oil
For the Dressing
  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tbsp Honey
  • 1/4 cup olive oil
Instructions
  1. Cook barley on the stovetop. Bring 3 cups of water to boil, pour in the cup of barley, reduce to simmer for 30-45 minutes. When the liquid is absorbed and barley tender, remove from stovetop.
  2. Dice zucchini and bell pepper, lathering in 1 tbsp of olive oil, and placing on a kabob stick. With remaining olive oil, lather the corn.
  3. Place on heated grill, turning occasionally until all sides cooked and char developed on vegetables.
  4. While vegetables are on the grill, combine all dressing ingredients in a small bowl and whisk together.
  5. Pull vegetables off the grill. Using a knife, remove the corn kernels from the cob. Combine all vegetables, barely and dressing together. Serve immediately and enjoy!