Photo of Mushroom barley salad by WW

Mushroom barley salad

4
2
0
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Chewy, fresh, and colorful, this grain and vegetable salad is a hearty side dish or a light lunch that you can further bulk up with chicken or shrimp. We use quick-cooking pearl barley, which cooks more quickly than hulled barley, to anchor this salad. Its nutty flavor pairs well with a variety of vegetables and its chewy texture makes it satisfying to bite into. (You can use hulled barley; it will just need to cook longer.) We’ve added in corn and cherry tomatoes, but you can substitute vegetables as the seasons change: Butternut squash would be delicious in the fall, while asparagus would be wonderful in the spring.

Ingredients

Uncooked pearl barley

½ cup(s)

Mineral water

2 fl oz

Fresh mushroom(s)

½ pound(s), white, sliced

Canned yellow corn

15½ oz

Uncooked scallion(s)

4 medium, sliced

Lemon zest

2½ tsp, finely grated (zested)

Fresh lemon juice

2½ Tbsp

Fresh cherry tomato(es)

2 cup(s), halved

Olive oil

1 tsp

Table salt

1½ tsp

Black pepper

½ tsp

Instructions

  1. In a medium pan, bring barley and water to a boil. Cover, reduce heat to simmer and cook until tender, about 20 minutes; drain and rinse.
  2. Combine barley with remaining ingredients. Yields about 1 cup per serving.