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Barley Salad with Corn and Tiny Butter Beans

Print Recipe
Course Salad
Servings 4

Ingredients

  • 3 asparagus spears
  • 3 cups cooked barley; chilled
  • 1 15 oz can Margaret Holmes Buttered Corn; drained
  • 1 15 oz can Margaret Holmes *Tiny Butter Beans; drained
  • 2 scallions green onions sliced into rings
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1-1/2 teaspoons finely chopped garlic
  • 1/2 teaspoon dried powdered mustard
  • Salt & pepper to taste
  • 1/2 cup finely shredded Parmesan cheese

Instructions

  • Rinse and peel off the tough bottom of asparagus spears.
  • Place in a damp paper towel and “steam” in the microwave for about a minute and a half- you want them slightly cooked but still firm to the bite. Place in the refrigerator to chill while assembling salad.
  • Place barley, corn, butter beans, and scallions in a bowl.
  • In a separate bowl, whisk together the oil, vinegar, garlic and dry mustard. Add to the barley mixture along with the chilled asparagus and Parmesan cheese; mix well. Season with salt and pepper and serve with warm, crusty bread and butter, if desired.