Barley Corn Salad
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WHAT YOU NEED:
3/4 cup pearled barley 3 cups corn kernels, cooked or raw 1 medium zucchini 2 large celery stalks 2 ripe tomatoes 1 red bell pepper 1/4 cup chives feta cheese arugula |
DRESSING:
3 Tbs. olive oil apple cider vinegar lemon Juice 1-3 tsp Italian herb blend salt to taste |
METHOD:
In a medium saucepan, bring 2 1/2 cups of water to a boil. Add the barley and reduce the heat. Cover and let simmer until the barley is tender and the water is absorbed, 40 to 45 minutes. Remove the pan from the heat and let the barley cool to room temperature.
Dice the zucchini, celery, tomatoes, bell pepper and chives. In a large bowl, combine the barley with the diced vegetables, corn, and feta.
In a small bowl. whisk olive oil, apple cider vinegar, lemon juice, herb blend, and salt. pour over barley and vegetables, toss to coat.
Serve on a bed of arugula.
Great chilled or at room temperature. Also good with micro greens on top instead of arugula.
In a medium saucepan, bring 2 1/2 cups of water to a boil. Add the barley and reduce the heat. Cover and let simmer until the barley is tender and the water is absorbed, 40 to 45 minutes. Remove the pan from the heat and let the barley cool to room temperature.
Dice the zucchini, celery, tomatoes, bell pepper and chives. In a large bowl, combine the barley with the diced vegetables, corn, and feta.
In a small bowl. whisk olive oil, apple cider vinegar, lemon juice, herb blend, and salt. pour over barley and vegetables, toss to coat.
Serve on a bed of arugula.
Great chilled or at room temperature. Also good with micro greens on top instead of arugula.