I’m getting a little ahead of myself with this barley salad, because it without a doubt a more summer appropriate dish. It’s great as a chill salad or side option and tastes great warm or cold. Grilling fresh ears of corn in July or August definetely makes for a fresher version of this salad, but it’s a simple recipe and will be more popular as the warmer weather arrives!
1 cup uncooked barley
3 cups water
1 1/2 cups frozen organic corn
1 tomato, chopped
1 seedless cucumber, chopped
4 tbsp butter
1 tsp balsamic vinegar
1 tbsp olive oil
Salt and pepper to taste
- Bring barley and water to a boil, then leave to simmer, uncovered for 1 hour
- Meanwhile, in a small saucepan, cook corn over medium heat in olive oil for approximately 10 minutes or until it begins to brown
- Also in a small saucepan, melt butter and balsamic vinegar over medium heat until the mixture begins to froth
- When barley is done, combine all vegetables and butter sauce, and season with salt and pepper
WOW just what I was searching for. Came here
by searching for barley salad