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.

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