Barley and Corn Salad with Basil
Dress Up the Ordinary
Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil. Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken--or even lobster for a superlative summer dinner.
1 cup quick-cooking barley
2 cups fresh corn kernels (from about 4 medium ears)
1 pint cherry tomatoes, halved
1 medium or 1/2 large cucumber, seeded and diced
1 bunch green onions, white and tender green parts, sliced
3 tablespoons white wine vinegar
2 tablespoons freshly squeezed lime juice
4 tablespoons olive oil
1 cup torn fresh basil leaves
Salt and ground black pepper
Bring the dissolved Veggie-Stock Gold® to boil in a saucepan over medium-high heat. Add the barley, reduce the heat, cover the pan, and simmer until the barley is cooked, about 10 minutes. Let stand about 5 minutes.
Transfer the barley to a large bowl. Stir in the corn, tomatoes, cucumber, and green onions. In a small bowl, whisk together the vinegar and lime juice, then drizzle in the oil, whisking constantly. Pour the dressing over the salad, add the basil leaves and stir to combine. Season to taste with salt and pepper.