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our spice blends

Barley Corn Salad

This dish can be made with other grains, like brown rice or Farro, as well. 
Picture

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
3 Tbs. olive oil
apple cider vinegar
lemon Juice
1-3 tsp Old World Italian Blend
salt to taste
feta cheese
arugula ​
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, 
Old World Italian 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. ​


  • Home
  • Herb and Spice Shop
  • Recipes by Spice Blends
  • Recipes by Category
  • Seasonal Holiday Dishes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • Methods & Practices
  • Contact Us