Corn and Barley Salad

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Let a rice cooker become your new best friend, if you don’t already have one. They are not solely for making rice, but all types of grains like farro, quinoa, and barley. Depending on the rice cooker, some allow you to steam veggies, bake and/or even stew meats. But I love using rice cookers especially for cooking more sturdy grains. I find that as long as you have your water/liquid to grain ratio correct, the result is a perfectly cooked grain without all the fuss. Using one during the summer can be a godsend; any way to avoid turning on the stove or oven is always a major bonus.

This is one of my favorite summer salads because it can be served as is, or over a bed of mixed fields greens. Want to add some protein? Try adding grilled chicken, shrimp or beef. Serve it warm or serve it chilled, it’s up to you.

This recipe calls for another one of my recipes, Lemon Turmeric Vinaigrette. You can of course choose to use any vinaigrette of your liking. I do like to keep some form of homemade vinaigrette in my refrigerator, because who know when you might be in the mood for a salad or want to use a touch of it in a marinade.

Corn and Barley Salad

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Serves 6-8 servings, makes about 8 cups
Prep Time 30 minutes
Total Time 1 hour- 1 hour 15 minutes
Rating
Ingredients
  • 1 ½ cups pearled barley
  • 1 tablespoon granulated sugar
  • fine sea salt
  • 5 ears of corn, about 2 ½ cups corn kernels
  • 1 cup cherry tomatoes, quartered
  • ½ cup parsley, chopped
  • ¼ cup chives, chopped
  • ½ cup Diversity Kitchen Lemon Turmeric Vinaigrette
  • freshly cracked black pepper
Directions
  1. Cook barley as per package instructions. Line a large, rimmed baking sheet with parchment paper and set aside.
  2. Place a large pot of water on high heat with the sugar and a pinch of salt. Shuck the corn. Once the water has come to a boil, place the corncobs into the water making sure all ears are covered with water. Boil for about 5 minutes until the corn has turned bright yellow the kernels are tender. Remove from the water; let cool and cut kernels of the cob. Set aside.
  3. Once barley has cooked, spread it out evenly on the lined baking sheet to cool it down. If serving cold place in the refrigerator until chilled, otherwise let it cool down to room temperature. Once cooled, place the barley in a large mixing bowl and stir in the corn, tomatoes, parsley, chives, and a pinch of salt using a rubber spatula. Drizzle the vinaigrette evenly over the salad and mix to incorporate. Finish with freshly cracked pepper and salt to taste.
DK Tips
  • If you’re making this salad the night before, hold off dressing the salad until right before serving or a few hours before.
  • Try using a different vinaigrette like balsamic, sherry, or white wine.
  • Side dish or meal in and of itself, mix in some chopped chicken, shrimp, or tofu.
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