Corn and Barley Salad

Name: Corn and Barley Salad
Yield: 4–6 servings
Ingredients: 1 cup barley (sometimes packaged as pearled barley); 1 medium tomato; 1 cup cooked or thawed frozen corn kernels; 2 scallions, finely chopped; 3 TB. finely chopped parsley; 2 tsp. minced fresh oregano or marjoram, or 3/4 tsp. dried; 3/4 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper; 1/2 cup olive oil; 3 TB. red-wine vinegar; 1 TB. Dijon mustard

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4–6 servings

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Ronnie's Notes

This novel salad is worth a try; it’s colorful, beautiful, and delicious.

Tips: Second Thoughts You may use 1 cup thawed frozen peas in addition to or instead of the corn in the Corn and Barley Salad.

Difficulty: Intermediate

Ingredients

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1 cup barley (sometimes packaged as pearled barley)
1 medium tomato
1 cup cooked or thawed frozen corn kernels
2 scallions, finely chopped
3 TB. finely chopped parsley
2 tsp. minced fresh oregano or marjoram, or 3/4 tsp. dried
3/4 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper
1/2 cup olive oil
3 TB. red-wine vinegar
1 TB. Dijon mustard

Instructions

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Place the barley in a saucepan, add enough cold water to cover by 1”, and let it stand .

Drain the barley and return it to the saucepan.

Pour in 2 cups of water.

Bring the water to a boil, lower the heat, cover the pan, and cook the barley or until all the liquid has been absorbed.

While the barley is cooking, cut the tomato in half crosswise, squeeze out the seeds, and chop the pulp into small pieces.

When the barley is cooked, put it into a bowl and add the tomato, corn, scallions, parsley, oregano, salt, and pepper.

Mix the ingredients.

In a small bowl, whisk the olive oil, red-wine vinegar, and mustard.

Pour this over the barley salad and toss the ingredients.

Let the salad stand at least before serving.

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