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Barley and Corn Salad with Arugula and Haricot Vert
SMITTEN KITCHEN10Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup pearl barley
- 1/2 lb. haricots verts (slim green beans trimmed and cut into 2″ segments)
- 1 ear corn
- 1 bunch arugula (about 4 ounces total)
- 1/4 cup extra-virgin olive oil
- 1/8 cup white wine vinegar
- 2 Tbsp. shallots (minced)
- 1 Tbsp. fresh thyme (minced)
- 1 tsp. Dijon mustard
- 4 Tbsp. soft fresh goat cheese (such as Montrachet, crumbled)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium40mg2% |
| Potassium210mg6% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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