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Barley Corn Salad Recipe
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Fresh and satisfying salad
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Servings: 1 cup
Ingredients
1 cup barley (instant)
2 cups fresh corn, cut of cob (3 or 4 medium ears of corn)
1/2 cup thinly sliced green onions
1 large tomato, peeled or unpeeled, chopped
1 1/2 fresh jalapeños, seeded, minced
1/4 cup fresh cilantro, minced
DRESSING:
2 cloves garlic, peeled
3 tablespoons white wine vinegar
1/2 teaspoon ground cumin
1/3 cup olive oil
salt and pepper
*May substitute a 10 oz. package of frozen corn, cooked and drained.
Container
:Large bowl
Directions
PREP
30
mins
COOK
10
mins
READY IN
40
mins
Follow direction on box for cooking barley. Barley should be firm, drain and rinse with cold water, let cool. Transfer barley to a large bowl.
Add corn, green onions, tomato, jalapenos and cilantro. Toss to combine ingredients.
Puree garlic, vinegar and cumin in food processor. With machine running, slowly add oil in a thin stream until combined. Season with salt and pepper.
Pour dressing over salad and toss.
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