Barley Salad With Fresh Corn And Peas

Recipe Ingredients

3/4 cup	177ml	Pearl barley
3 cups	187g / 6.6oz	Cooked fresh corn kernels
		= (scraped from about 3 large ears)
1/2 cup	118ml	Fresh green peas - lightly steamed
		= (or 1/2 cup frozen petit peas, thawed)
1		Celery stalk - diced (large)
4		Plum tomatoes - diced
3 tablespoons	45ml	Minced fresh dill - (to 4)
2		Scallions - sliced
		Juice of 1/2 to 1 lemon - to taste
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Dark green lettuce leaves - for serving

Recipe Instructions

Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the lettuce and optional feta cheese. Cover and refrigerate for an hour or so before serving or serve at once. Line each individual serving plate with a few lettuce leaves, then distribute the salad over them. If desired, sprinkle a small amount of feta cheese over the top.

This recipe yields 6 to 8 servings.

Description:

"Barley and fresh corn are a companionable duo in this simple and hearty cold dish."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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