Barley, Corn And Haricot Vert Salad

Name: Barley, Corn And Haricot Vert Salad
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 2
Cuisine: Global
Ingredients: 1 large bunch arugula (about 4 ozs total); 1 teaspoon Dijon mustard; 237 milliliters fresh corn kernels (from about 1 large ear); 1 Tbsp minced fresh thyme; 4 Tbsps soft fresh goat cheese (such as Montrachet), crumbled; 59 milliliters extra-virgin olive oil; 79 milliliters pearl barley; 2 Tbsps minced shallots; 30 milliliters white wine vinegar; 227 grams haricot vert (slim green beans) trimmed and cut into 2? segments

Barley, Corn And Haricot Vert Salad might be just the main course you are searching for. This recipe serves 2. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 526 calories, 13g of protein, and 35g of fat. From preparation to the plate, this recipe takes roughly 43 minutes. It is a good option if you're following a vegetarian diet. A mixture of olive oil, goat cheese, shallots, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes.

Ingredients you will need

Barley

Water

Equipment you will use

Sauce Pan

Drain; cool.

Transfer to large bowl.Cook haricot vert in large pot of boiling salted water until crisp-tender, about 3 minutes. Dont drain water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Transfer beans to bowl of ice water to cool.

Ingredients you will need

Water

Beans

Equipment you will use

Bowl

Drain well.

Transfer to bowl with barley.

Ingredients you will need

Barley

Equipment you will use

Bowl

Add corn to boiling water and cook for 2 to 3 minutes, then also plunge in ice water. Dry and cut kernels from cob, then add to salad bowl. Coarsely chop washed and dried arugula; add to bowl with barley mixture.

Ingredients you will need

Water

Arugula