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South-of-the-Border Barley Salad
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Description
Healthy, tasty salad with a zing that is great to pack for lunch on the go.
Ingredients
- 1 cup Cooked Barley (1/2 Cup Uncooked)
- 5 ears Corn, Cooked, With Kernels Cut Off
- 1 pint Cherry Tomatoes, Halved
- 3 whole Green Onions, Sliced Crosswise
- ⅓ cups Chopped Cilantro, Or To Taste
- 1 whole Lime, Juiced
- Salt And Pepper
- ½ teaspoons Sugar, Or To Taste
- ½ cups Olive Oil
- Rocket, Or Arugula
Preparation
Mix cooked barley, corn kernels, cherry tomatoes, green onions and cilantro in a serving bowl. (Note: you can cook the kernels on the cob and then cut them off, or cut them off first and sauté in a dry pan for a few minutes.)
In a small bowl, whisk lime juice, salt, pepper, sugar and olive oil. Taste and re-season, as necessary.
Add dressing to salad and toss. Mix rocket in right before serving, or serve on a bed of rocket.
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