Barley Salad with Corn and Peas
Ingredients
- 3?4 cup pearl barley
- 3 cups cooked fresh corn (from 3 large or 6 small ears)
- 1?2 cup fresh garden pea|green peas, lightly steamed, or 1?2 cup frozen petite Peas, thawed
- 4 ripe plum tomatoes, diced
- 1 celery stalk, diced (1?2 cup)
- 2 scallions (white and light green parts), sliced
- 3 to 4 Tbs. chopped fresh dill
- 3 Tbs. olive oil
- Juice of 1?2 to 1 lemon, to taste
- feta Cheese for garnish (optional)
1. In medium saucepan, bring 2 1?2 cups of water to a boil. Add Barley, reduce heat and simmer, covered, until Barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let Barley cool to room temperature.
2. In large bowl, combine Barley with remaining ingredients except feta Cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired.
2. In large bowl, combine Barley with remaining ingredients except feta Cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired.
This article uses material from the "Barley Salad with Corn and Peas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
