With its lighter dill flavor, this is a delicious and refreshing summertime salad for picnics and family gatherings.
3 cups precooked hulled barley or farrow
½ cup fresh corn, blanched
1 cup precooked kidney beans, drained and rinsed
½ cup celery, chopped (2 stalks)
¾ cup red bell pepper, seeded and chopped
½ cup scallions, sliced
½ cup fresh dill, minced or 1 Tbs dried dill
1/3 cup red wine vinegar
½ cup extra-virgin olive oil
2 tsp sea salt
1. To cook barley, add one cup uncooked barley to a large pot with 3 cups of water, cover and bring to boil.
Decrease heat to medium and cook for 1 hour without stirring. It is best to precook barley ahead and keep
refrigerated up to 3-5 days. You can substitute precooked rice for barley in this recipe.
2. In a medium pot, bring water to boil and blanch corn for 2 minutes. Remove, drain, and rinse with cold water.
3. Prepare vegetables and add them to the barley with the beans. Mix in corn, scallions, and dill.
4. Combine dressing ingredients and toss with salad. Let salad stand for 30 minutes before serving.
Bites of Insight: Hulled barley is the natural unpolished whole grain. It’s a little chewier and more flavorful than pearled barley. It contains protein, vitamins and minerals. Pearled barley is polished and has had the bran/fiber and the germ removed which results in an 80% nutrition loss. Pearled barley is like white rice and hulled barley is like brown rice…..big difference!