Wednesday, June 6, 2012

Boots-on-the-Ground Barley Salad

Spending kicked boots-on-the-ground's ASS.

Boots-on-the-Ground Barley Salad
Makes 8 servings

A humble whole-grain salad.

3 cups water
1 cup barley 
2 ears corn-on-the-cob, husked
1/2 cup thinly sliced green onions
1 large red pepper, finely chopped
1/4 cup chopped Italian parsley
2 Tbsp. chopped fresh mint
1 cup crumbled feta cheese
1/4 cup olive oil
1/4 cup lemon juice

1/2 tsp. salt

Bring water to a boil in medium saucepot. Add barley; reduce heat to medium low and simmer 30 minutes, stirring occasionally, until barley is tender. Drain barley, rinse with cold water and cool 10 minutes.  

Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 5 min. or until corn is evenly roasted, using tongs to frequently turn ears. (Alternatively, grill corn over medium heat 10 minutes or until evenly roasted, turning occasionally).  Cool 5 min. Cut kernels off cobs; place in large bowl.   Add barley, onions, red pepper, parsley, mint and feta; mix lightly.

Whisk together oil, lemon juice and salt. Pour over salad, gently tossing to combine ingredients thoroughly. Serve immediately or refrigerate, covered, until ready to serve (stir before serving).

Tastes best at room temperature.  

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