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Barley Corn Salad
From Stop and Smell the Rosemary
Salad:
1 cup barley
Kernels of 4 to 5 ears cooked corn (may substitute a 10-ounce package of frozen corn, cooked and drained)
½ cup thinly sliced green onions
1 large tomato, peeled, seeded, and minced
1 to 2 fresh jalapeños, seeded and minced
¼ cup minced fresh cilantro
Dressing:
2 cloves garlic, peeled and boiled 10 minutes
3 Tablespoons white wine vinegar
½ teaspoon ground cumin
⅓ cup extra virgin olive oil
Salt
Freshly ground pepper
Sprinkle barley into large pot of boiling salted water. Cook, skimming the foam, for 30 minutes, or until just tender. Barley should be firm. Drain into a colander and rinse with cold water. Let cool. Transfer barley to a large serving bowl. Add corn, green onions, tomato, jalapeños, and cilantro. Toss to combine.
Purée garlic, vinegar and cumin in a 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. Serves 6.
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