Corn and Barley Salad with Chive-Mint Vinaigrette

Corn and Barley Salad with Chive-Mint Vinaigrette
Serves 6
Because it wouldn’t suffice at Mag Club to say my inspiration for this dish came from Cara, who’s been making a lot of seldom-used grains lately, I’ll draw my parallel from the April issue of Teen Vogue. Usually I would not publically admit to reading this magazine, but I found the spread below—springtime for teenage hillbilles, as I would call it—very inspiring at work, where they pay me to think like a 15-year-old girl. Anyway, it seems like the March frost has finally cleared on the farm, a budding springtime Romance is underway, and in Teen Vogue world, that mean’s it’s time for little Dorothy to break out her favorite Marc Jacobs hat and Miu Miu stilettos. Read the original post here.

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.

Ingredients
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.

Posted in: Just Recipes
  • Molly

    I made this for dinner last week and it was so delicious.  Packed with flavor and perfect for a hot summer night.  I served it over raw baby spinach for a  little extra crunch.  Maybe it was just my stove, but my barley cooked in about 30 mins.  I had it on pretty low heat but with crappy electric stoves it’s always a bit of a guessing game.  Can’t wait to make this again!

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