Whole grains like barley are not only nutritious but also provide a rich, nutty flavor to salads. This Barley and Corn Salad combines the earthy goodness of barley with the sweet crunch of corn and a medley of fresh vegetables. Tossed in a zesty vinaigrette and garnished with aromatic herbs, this salad is a delightful side dish or even a light meal on its own. It’s packed with essential nutrients and bursting with flavor.
Serves 8
INGREDIENTS:
- 1 cup barley
- 1 pound frozen sweet corn kernels
- 1 carrot, finely chopped
- 2 ribs celery, finely chopped
- 1 medium red onion, finely chopped
- 1 tablespoon red wine vinegar or cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fresh herbs (such as parsley, chives, basil, oregano, mint, and/or cilantro)
- Salt and freshly ground black pepper to taste
INSTRUCTIONS:
- Cook the Barley: In a large pot, bring 2 quarts of lightly salted water to a boil.
- Add the barley and cook until it becomes very tender, about 30 minutes.
- Drain the cooked barley and spread it on a platter to cool.
- Char the Corn: Heat a dry cast-iron pan or skillet over high heat for 1 minute.
- Add the frozen corn and cook without stirring. Allow some kernels to attain a slight char, and the corn should have a smoky aroma. This takes about 5 minutes.
- Combine Ingredients: In a mixing bowl, combine the cooled barley, charred corn, finely chopped carrot, celery, and red onion.
- Prepare the Dressing: In a small bowl, whisk together the red wine vinegar or cider vinegar with the extra-virgin olive oil.
- Toss and Season: Pour the dressing over the barley and vegetable mixture.
- Add the chopped fresh herbs.
- Season with salt and freshly ground black pepper to taste.
- Mix Thoroughly: Gently toss all the ingredients until they are well coated with the dressing, and the flavors are evenly distributed.
- Serve or Chill: You can serve the Barley and Corn Salad immediately, or refrigerate it for a few hours to allow the flavors to meld together.
TIPS:
- Rinse Barley: Before cooking the barley, it’s a good idea to rinse it under cold water. This helps remove excess starch and prevents the grains from becoming too sticky when cooked.
- Cook Barley in Advance: You can cook the barley in advance and refrigerate it until you’re ready to make the salad. This saves time and allows the barley to cool completely.
- Use Fresh or Frozen Corn: While charring fresh corn kernels adds a unique smoky flavor, you can also use frozen sweet corn for convenience. Simply thaw the corn before charring it in the skillet.
- Adjust the Vegetables: Feel free to customize the vegetable mix to your liking. You can add bell peppers, cherry tomatoes, or cucumber for extra color and crunch.
- Experiment with Herbs: Don’t hesitate to experiment with fresh herbs. Parsley, chives, basil, and mint work well in this salad, but you can use your favorite herbs or a combination of several for added freshness and aroma.
- Make-Ahead Friendly: This salad can be made ahead of time and stored in the refrigerator. In fact, letting it sit for a few hours or overnight allows the flavors to meld and intensify.
- Serve Chilled: Barley and Corn Salad is most refreshing when served chilled. It’s an excellent choice for picnics, potlucks, or outdoor gatherings.
- Additional Seasoning: Depending on your taste preferences, you can enhance the dressing with a touch of honey for sweetness or a pinch of cayenne pepper for some heat.
- Cheese Garnish: For a savory twist, consider adding crumbled feta cheese or shaved Parmesan as a garnish before serving.
- Protein Boost: To turn this salad into a heartier meal, you can add cooked and diced chicken, grilled shrimp, or tofu cubes.
This Barley and Corn Salad is a versatile dish that can be enjoyed as a side, a light lunch, or a refreshing addition to picnics and barbecues. The combination of nutty barley, sweet corn, and a vibrant medley of vegetables creates a wholesome and delicious dish that’s both satisfying and nutritious. Enjoy the goodness of whole grains and fresh produce in every bite!
