Ingredients
For the salad:
- 1 cup pearl barley (220 g)
- 1 tablespoon extra-virgin olive oil
- 1 cup corn kernels, cut fresh from cob (about 2 cobs) or frozen corn kernels (thawed) (175 g)
- 1 zucchini, diced (about 1 cup)
- 1 sweet pointed red pepper, seeded and diced
- 1 small bunch of cilantro, chopped
- sea salt and freshly ground pepper, to taste
For the dressing:
- 1 shallot, finely chopped
- 1 garlic clove, minced
- juice of 1 lemon
- 2 teaspoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon brown sugar (alternatively, substitute with honey)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (hot)
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt, or to taste
- 4 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 375ºF / 190ºC.
- In a medium saucepan, bring 3 cups of water to a boil. Add the barley and reduce heat to low. Simmer, uncovered, for about 30 minutes, until the barley is al dente. Remove from heat and allow the barley to stand for 15 minutes. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Set aside to cool.
- While the barley is cooking, in a bowl, toss the corn kernels with 1 tablespoon of the olive oil. Spread evenly on a baking sheet lined with parchment paper and sprinkle with sea salt. Transfer to the oven. Bake for 15 minutes and then add the zucchini; mix together until well combined. Bake for 10 to 15 more minutes, stirring a couple of times, until the corn just starts to brown a little bit.
- In a small bowl, whisk together the shallot, garlic, lemon juice, vinegar, mustard, sugar, spices and salt. Add the olive oil and whisk together until the dressing is emulsified.
- Transfer the barley to a large serving bowl. Add the dressing, zucchini, corn, red pepper and cilantro and toss to combine. Serve at room temperature. Enjoy!
Nutrition
Notes
If making in advance, store in the fridge and let come to room temperature before serving.