Delicious Summer Salad

Corn and Barley Salad

Adapted from “Raising the Salad Bar” by Catherine Walthers (Lake Isle Press, 2007).

This is a simply delicious whole grain summer salad -- it would be perfect for a potluck or party, but also makes a wonderful side dish or light lunch. I might add 1/2 finely diced red pepper for color next time, but I haven’t tried that yet.

4 ears unshucked corn
1 cup cooked barley (cook it according to package directions)
1 large lime
1 – 2 tsp. ground cumin
1 Tbsp. olive oil
2 Tbsp. fresh chopped chives
1/4 - 1/2 red bell pepper, minced (optional)

Shuck the corn and steam it until it is just cooked, about 3 – 4 minutes. (this can be done in advance). Let it cool, and cut the kernels off and transfer them to a medium serving bowl. Add the cooked barley.

In a small bowl, whisk together the zest and juice of the lime, the cumin, olive oil, and salt and pepper to taste (optional). Pour the dressing over the corn and barley, and stir in the chives.