Tuesday, 17 July 2007

Corn & Barley Salad

Barley makes an excellent and versatile base for a salad. In the summer, when there is a day that is not too hot, I cook up a bunch; it will keep in the fridge or even frozen so you can make salads later on hot, hot days. Of course I use my rice cooker to cook it. I'm actually not sure how cooking just 1/2 cup of barley at a time will work; I always cook at least a cup and divide it.

I felt this needed some more colour so I garnished it with little tomatoes. Instead, you could add some diced red pepper to the salad. (I couldn't; peppers are one of the many things that give me vile indigestion.) A green onion or some chives would add another dimension, but no extra colour.

4 servings
1 hour 15 minutes - 20 minutes prep time

Corn & Barley Salad
1/2 cup raw barley
1/4 teaspoon salt
1 1/2 cups water

5 cups cooked corn kernals - 6-9 cobs of corn
1 tablespoon finely minced mint
1 tablespoon finely minced dillweed
1/4 cup finely minced parsley

Cook the barley, salt and water in your rice cooker until done. Or, it can be done in a pot on the stove. Once it is cooked, loosen it into a sieve and rinse in cold water to cool it and to reduce stickyness. Put in a large mixing bowl.

Meanwhile, husk the corn and cook until tender; about 6 to 10 minutes. Drain and rinse in cold water until cool enough to handle. Cut the corn from the cobs, and add to the large mixing bowl.

Add the minced mint, dillweed and parsley.

1/4 cup salad oil
1/4 cup apple cider vinegar
2 tablespoons water
1 teaspoon salt
1/4 teaspoon black peppercorns
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/2 teaspoon cumin seed

Mix the oil, vinegar and water in a small jar or bowl. Grind the salt, pepper and mustard together and add to the jar. Grind the celery seed and cumin together, being sure to grind fairly fine. Add these to the jar or bowl and shake or whisk well.

Toss the salad in the dressing, and keep chilled until ready to serve.

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