Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

I think most people think of soup, when they think of barley. This versatile grain can also be a nice part of a cold salad.  It  can be served as a side dish, but I often enjoy this salad for lunch or dinner all on it’s own. The combination of corn and barley makes it pretty hearty, but still not heavy. Nice on a hot day, when you want a lighter meal. I had grilled some corn a few days ago and had some leftover. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
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.