Barley and Roasted Vegetable Salad Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy++
CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh ears of corn3
 Zucchini2 Medium, cut in half lengthwise
 Vegetable cooking spray1
 Sweet red peppers2 Medium
 Pearl barley1 Cup (16 tbs) (Uncooked)
 Water8 Cup (128 tbs)
 Canned no salt added kidney beans15 Ounce, drained (1 Can)
 Sliced green onions3⁄4 Cup (12 tbs)
 Minced fresh cilantro1⁄4 Cup (4 tbs)
 White wine vinegar1⁄4 Cup (4 tbs)
 Olive oil1 Tablespoon
 Low-sodium soy sauce1 Tablespoon
 Ground cumin3⁄4 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1570 Calories from Fat 270

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 934.1 mg38.9%

Total Carbohydrates 316 g105.5%

Dietary Fiber 45.6 g182.5%

Sugars 56 g

Protein 65 g129.5%

Vitamin A 348.5% Vitamin C 865.8%

Calcium 22.6% Iron 72.4%

*Based on a 2000 Calorie diet

Directions

Remove and discard husks and silks from corn.
Place corn and zucchini, cut sides up, on a baking sheet coated with cooking spray.
Cut peppers in half lengthwise; remove and discard seeds and membranes.
Place peppers, skin sides up, on baking sheet; flatten with palm of hand.
Broil vegetables 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until peppers are charred.
Remove peppers from baking sheet, and place in ice water until cool.
Broil corn and zucchini 5 additional minutes or until lightly browned, turning often.
Let cool.
Remove peppers from water; peel and discard skins.
Coarsely chop peppers.
Cut corn from cob.
Slice zucchini into 1/2-inch slices.
Combine barley and water in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes or until barley is tender.
Drain well.
Combine roasted vegetables, barley, beans, green onions, and cilantro; toss lightly.
Combine vinegar and remaining 4 ingredients in a jar; cover tightly, and shake vigorously.
Pour vinegar mixture over barley mixture; toss lightly.
Let stand 15 minutes before serving.
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