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Cold Barley Salad
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Description
Barley is the key component in this cold summertime barley salad. The perfect side dish to serve all summer or at your next picnic!
Ingredients
- FOR THE SALAD:
- 1 cup Barley, Cooked Per Manufacturer's Instruction
- 1 cup Corn Kernels, Fully Cooked
- 1 cup Shelled Soy Beans, Fully Cooked
- ½ whole Red Onion, Finely Minced
- 1 cup Cherry Tomatoes, Cut In Half
- 6 slices Pancetta, Diced And Fully Cooked
- ¾ teaspoons Sea Salt
- ½ teaspoons Black Pepper
- ½ cups Queso Fresco, Crumbled
- 2 whole Avocados, Diced
- FOR THE VINAIGRETTE:
- 5 cloves Garlic, Chopped
- 2 Tablespoons Red Wine Vinegar
- 5 leaves Basil, Chopped
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Water
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Red Onion, Minced
- ½ teaspoons Kosher Salt
- ½ teaspoons Black Pepper
Preparation
In a large bowl, combine the cooked barley, corn kernels, soy beans, red onion, cherry tomatoes, and pancetta. Season with salt and pepper. Toss to combine and set aside.
For the vinaigrette, in a blender or food processor, combine the garlic, red wine vinegar, basil leaves, extra virgin olive oil, water, lemon juice, red onion, salt and pepper. Pulse until smooth. Set aside.
Drizzle the vinaigrette into the barley salad and stir to coat evenly. Serve the salad out and top with queso fresco and avocado. Enjoy!
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