Barley and Corn Salad

Barley and Corn Salad

This barley and corn salad is a great side dish but it’s hearty enough to be a main dish, too. If you only think of using barley as an ingredient in soups and other hot dishes, think again. Barley is  a great grain to use in salads. This salad combines barley with corn, peas and radishes in a very simple mustard dressing. I taught a class on cooking with grains last night. This is one of the dishes we had. It was a big hit.

Barley and Corn Salad

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
½ t. dried oregano
3 c. cooked corn, from six ears
1 c. cooked fresh or frozen peas
1 c. sliced radishes
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.