New Taste Journal
Whole Grain · Whole Food · Big Flavors
Summer Barley Salad
2 Cups Barley
1 Tbs. Olive Oil
1 Cup Basil, fresh
1/2 Cup Cilantro
1 Green Onion
1/2 Jalapeno Pepper
4 Tbs. Lemon Juice
4 Tbs. Olive Oil
4 Tbs. Stock, Chicken, Vegetable or Water
1/2 tsp. Salt
1/4 tsp. Pepper
1 Stalk Celery
6 Cherry Tomatoes
1/2 Red Pepper
1/2 Cup Black Beans, canned
1/2 Cup Corn Kernels
Measure two cups of barley.
Place barley into a strainer and spray / rinse well.
Place barley into a large pot full of water.
Place pot onto high heat and bring to a boil.
Boil barley for five minutes.
Place strainer into the sink.
Pour the barley into the strainer and rinse well.
Rinse clean the barley pot; re-fill with water.
Place barley back into clean pot and bring back to a boil.
Boil barley until soft but not mushy.
This should take about thirty minutes.
Strain cooked barley and let sit in strainer for a minute.
Place a tablespoon of oil into a mixing bowl.
Add cooked barley to the bowl and toss with the oil.
Pour the cooked / oiled barley onto a sheet pan.
Let barley cool for about half an hour.
You can mix the barley once or twice to cool evenly.
While barley is cooling you can gather and cut the vegetable garnish.
Slice carrot into thin rounds.
Dice pepper and slice celery.
Cut tomatoes into smaller pieces.
Rinse and measure the beans.
Corn can be fresh or frozen, raw or cooked,
Gather and measure basil and cilantro.
Trim green onion and cut into one inch pieces.
Wash and spin dry onion, basil and cilantro.
Place all dressing ingredients into a blender.
Puree ingredients together.
You may need to stop the blender once or twice and push the ingredients into the blades.
Pour dressing over the cooled barley.
Mix well by hand.
Add vegetable garnish to the bowl.
Mix well and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.