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Barley Corn Salad

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
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. ​

More about nature spirituality:   The Earth Spirit Path
  • Home
  • Seasonal Holiday Recipes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • From the Garden
  • Best Practices
    • Getting the Kitchen Set Up for Success
    • Basic Guide to Eating Healthy
    • Edible Flowers
    • Wildcrafting Guidelines
  • Contact Us