Barley and Corn Salad...Yummm!

Ingredients

• Barley, 1 cup (184 grams)
• Salt, 1/8 tsp (.6mL)
• Water, 3 cups (682 grams)
• Corn, 2 cups (246 grams) -fresh or frozen
• Scallions, 1/2 cup (30 grams) -chopped
• Jalepeno, 1 or 2, to your taste (50 grams) -minced
• Parsley, 1/4 cup (12 grams) -chopped
Dressing
• White wine vinegar, 3 TB (36 grams)
• Extra virgin olive oil, 2 TB (24 grams)
• Ground cumin, 1/2 tsp (2.5 mL)
• Salt, 1/2 tsp (2.5 mL)
• Fresh ground pepper, 1/4 tsp (1.25 mL)

Preparation

Rinse barley. Bring water and salt to a boil, add barley and cook over medium heat for 30-40 minutes until tender but still chewy.

Drain.

Defrost corn or cut from cob. Add to barley along with jalapeno (I actually used Poblano), scallions, and parsley.

Mix dressing ingredients together and pour over salad, toss to blend.

This will be my entry for Foodie Friday at Designs by Gollum!