This entree salad is filled with the flavors of summer. It combines sweet corn, juicy tomatoes and vibrant basil with nutty barley and hearty white beans. Brown rice, quinoa or couscous would work well, too.
Dressing the barley while it is still warm ensures it soaks up the flavorful vinaigrette, but the salad is just as good made with whatever leftover cooked grains you may have on hand.
Roasted Corn and Barley Salad
With Tomato Vinaigrette
1/2 cup uncooked pearl barley
1 ear corn, in husk
1 cup grape or cherry tomatoes, halved
1 cup cooked cannellini beans, rinsed
1 large or 2 small ripe tomatoes
1 teaspoon red wine vinegar or tomato vinegar
1 teaspoon minced garlic OR garlic paste
Salt and ground black pepper
1/4 to 1/3 cup olive oil
8 leaves basil, cut into thin ribbons
2 tablespoons snipped fresh chives
In a small saucepan cook barley in water according to package directions.
Meanwhile, heat oven to 400 degrees.
Roast corn in husk for 20 minutes. Remove husk and silks. Using a sharp knife, cut the corn kernels from the cob. (If desired, save and freeze cob for another use such as making corn chowder).
In a bowl, combine the cork kernels, halved tomatoes and beans; set aside.
Over a medium bowl, using the large holes on a box grater, grate the tomato, discarding the core and skin. To the juice, pulp and seeds, add the vinegar, garlic and salt and pepper to taste. Whisking constantly, gradually whisk in the olive oil.
Transfer the cooked barley to large bowl and toss with the tomato vinaigrette. Add the corn mixture, basil and chives and gently stir to combine. Serve immediately or cover and chill until ready to serve.
Makes 2 generous entree servings.
Recipe adapted from Jen Balletto at Food52.com
Food on 08/06/2014