Sweet Corn and Barley Salad
This fiber-rich side really brings the flavor of sweet Summer corn to the forefront. It's wonderful served warm or chilled and makes good picnic fare. Do try to use fresh corn for this recipe -- it makes all the difference in the end result. This recipe makes 8-10 servings.
PREP TIME
15 minutes
COOK TIME
1 hour / 0 mins
Ingredients
1 cup pearl barley, rinsed and drained
2 1/2 cups vegetable stock
Kernels from 3 ears grilled or steamed corn
1 English cucumber, peeled and diced
1 medium-sized red onion, peeled and chopped
1 tablespoon olive oil
Fresh basil leaves, for garnish
Salt and pepper, to taste
2 1/2 cups vegetable stock
Kernels from 3 ears grilled or steamed corn
1 English cucumber, peeled and diced
1 medium-sized red onion, peeled and chopped
1 tablespoon olive oil
Fresh basil leaves, for garnish
Salt and pepper, to taste
Directions
Bring stock and barley to a boil in a large saucepan. Reduce heat to a simmer, cover and cook until barley is tender, about 45 minutes. Remove from heat and let cool for a few minutes before handling.
While the barley is cooking, heat oil in a medium-sized skillet to medium-high on the stove top. Add onion and sauté until the onion becomes fragrant and slightly brown on the edges, about 6-8 minutes. Remove from heat and let cool a few minutes before handling.
To assemble the salad, fold together corn, barley, cucumber and onions in a mixing bowl. Garnish with basil. Let rest, either chilled or at room temperature, for at least an hour before serving.
While the barley is cooking, heat oil in a medium-sized skillet to medium-high on the stove top. Add onion and sauté until the onion becomes fragrant and slightly brown on the edges, about 6-8 minutes. Remove from heat and let cool a few minutes before handling.
To assemble the salad, fold together corn, barley, cucumber and onions in a mixing bowl. Garnish with basil. Let rest, either chilled or at room temperature, for at least an hour before serving.
Looking for inspiration? Try these recipes:
Chicken Stew with Olives and Red Wine
Halibut Tacos with Fresh Mango
Stuffed Acorn Squash
