Smoky and sweet, this salad is a great change of pace from pasta salads and travels well in case you want to take it along to a potluck or tailgate party. Feel free to customize the salad with your favorite vegetables or the overflow from your garden. Chopped tomatoes and zucchini make good additions.
SERVES: 6
INGREDIENTS:
- 3 cups basic barley (facing page)
- 4 thick-cut bacon strips, cut crosswise into pieces 1/2 inch wide
- 1/2 cup finely chopped red onion
- 2 cups corn kernels, freshly cut from the cob or frozen corn, defrosted
- 1 cup sugar snap peas, trimmed and tough strings removed
- 2 tablespoons canola oil
- 2 tablespoons light brown sugar
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Put the barley in a large serving bowl.
- In a large skillet over medium-high heat, cook the bacon until crisp, remove from the pot, and drain on paper towels.
- Add the onion, corn, and snap peas to the pan and sauté for 3 to 4 minutes, or until the onion is softened.
- Transfer the vegetables to the serving bowl with the barley.
- Combine the oil, sugar, vinegar, and mustard in the same skillet over medium-high heat and bring to a boil.
- Remove the dressing from the heat and pour over the barley and vegetables, mixing to coat the salad ingredients with the dressing.
- Taste for seasoning and add salt and pepper if needed.
- Garnish the salad with the crisp bacon and serve.
