Charred Corn & Zucchini Barley Salad
Prep Time
Cook Time
Prep Time
Cook Time
For the Salad
  • 3ears corn, husks removed
  • 2medium zucchini
  • 1medium bell pepper
  • 1cup BARLEY
  • 2tbsp olive oil
For the Dressing
  • 1/4cup lime juice
  • 1tbsp dijon mustard
  • 1tbsp Honey
  • 1/4cup olive oil
  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!