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Barley Corn Salad Recipe

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Fresh and satisfying salad

Barley Corn Salad Recipe (+)

Directions

Follow direction on box for cooking barley. Barley should be firm, drain and rinse with cold water, let cool. Transfer barley to a large bowl.
Add corn, green onions, tomato, jalapeños and cilantro. Toss to combine ingredients.
Purée garlic, vinegar and cumin in food processor. With machine running, slowly add oil in a thin stream until combined. Season with salt and pepper.
Pour dressing over salad and toss.

Container: Large bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 1 cup

Ingredients

-		1 cup barley (instant)
-		2 cups fresh corn, cut of cob (3 or 4 medium ears of corn)
-		1/2 cup thinly sliced green onions
-		1 large tomato, peeled or unpeeled, chopped
-		1 1/2 fresh jalapeños, seeded, minced
-		1/4 cup fresh cilantro, minced

		DRESSING:
-		2 cloves garlic, peeled
-		3 tablespoons white wine vinegar
-		1/2 teaspoon ground cumin
-		1/3 cup olive oil
		salt and pepper

		*May substitute a 10 oz. package of frozen corn, cooked and drained.

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