Corn and Barley Salad with Chive-Mint Vinaigrette
Though I could have easily used the hens in this image for a chicken salad, I found the fields (barley? corn?) in the distance spoke to my conception of a hearty grain salad with fresh herbs—just a hint of the season to come.
1 cup barley, thoroughly rinsed in cold water
1 15oz can corn, rinsed and drained
1 1/2 tbsp chives, finely chopped
1 tbsp mint, finely chopped
1/2 lemon, juiced
1 tbsp olive oil
1 tsp cumin
2 tsp salt
In a medium stockpot or Dutch oven, bring 2 1/2 cups water and 1 tsp salt to a boil. Add the barley and return to low heat. Simmer uncovered for about 45 minutes, until the barley is al dente. If liquids remain, drain in a colander or using the lid of the pot to release any excess moisture.
Combine barley and remaining ingredients in a salad bowl. Serve at room temperature.