School Buzz
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Barley Corn Salad

From Stop and Smell the Rosemary

Ingredients: 

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

Recipe directions: 

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.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.