Barley Salad With Fresh Corn and Peas

Barley and fresh corn are a companionable duo in this simple and hearty cold dish that’s great for everyday meals or potlucks. To complete the meal, serve with a simple cold bean dish such as those featured in Bean Salads.

Serves: 6 to 8

• 3/4 cup pearl barley
• 3 cups cooked fresh corn kernels (from about 3 large ears)
• 1/2 cup fresh green peas, lightly steamed
  (or substitute 1/2 cup frozen peas, thawed)
• 1 large celery stalk, diced
• 3 medium juicy tomatoes, diced, or 1 1/2 cups halved cherry tomatoes
• 3 to 4 tablespoons minced fresh dill
• 2 scallions, sliced
• Juice of 1/2 to 1 lemon, to taste
• 3 tablespoons olive oil
• Salt and freshly ground pepper to taste
• Mixed baby greens

Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the greens and stir together.

Line a serving platter with greens, mound the barley salad over them, and serve.

• Browse more main-dish salad recipes.
• Here are more recipes for grain salads.