I made salad for dinner this evening - a cold barley salad that has a light mustard vinaigrette and a tossing of fresh peppers, corn, onion, and herbs. It's easy, it's higher in fiber than a regular pasta salad, and it's a light side to a plate of kebabs or grilled chicken or steaks. Very versatile little dish ... a perfect healthy side for your backyard party! Enjoy!
Cold Barley Salad - printer friendly
Cold Barley Salad
1 c. pearl barley
15 oz. vegetable or chicken broth
1 ⅓ water
½ tsp. salt
¼ tsp. black pepper
2 tbsp. olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1 c. combined red and green pepper, tiny dice
½ c. red onion, tiny dice
½ c. steamed corn, drained and cooled
¼ c. chopped dill
¼ c. chopped flat leaf parsley
salt and pepper, to taste
Making the Dish:
1. Combine the barley, broth, and water in a heavy saucepan. Bring it to a boil and reduce the heat to a simmer. Tilt the top of the pan to allow steam to escape and simmer until the barley is smooth, slippery, and al dente. Stir now and then to keep the barley from sticking to the pot. Not all the fluid will be absorbed.
2. Using a hand blender, whisk the olive oil, vinegar, mustard, salt, and pepper in a bowl and set aside.
3. Chop the remaining ingredients and toss them in the vinaigrette.
4. When the barley tastes right, take it off the heat, pour cold water into the pan and stir the barley around. Drain and rinse with cold water to chill it and stop all cooking. Toss the barley in a sieve or colander to get any excess water out of it.
5. Toss the barley with the veggies and dressing until well-incorporated.
6. Turn into a pretty bowl and garnish with whatever you have on hand.
7. Cover and chill thoroughly before serving.