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Barley Salad With Fresh Corn And Peas: Date Added: 21 Nov 2009
Listed in: Vegetarian

3/4 cup pearl barley
3 cups cooked fresh corn kernels (scraped from about 3 large ears)
1/2 cup fresh green peas -- lightly steamed (or 1/2 cup frozen petit peas, thawed)
1 large celery stalk -- diced
4 plum tomatoes -- diced
3 tablespoons minced fresh dill - (to 4)
2 scallions -- sliced
Juice of 1/2 to 1 lemon -- to taste
3 tablespoons olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
Dark green lettuce leaves -- for serving

Cooking Instructions

Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the lettuce and optional feta cheese. Cover and refrigerate for an hour or so before serving or serve at once. Line each individual serving plate with a few lettuce leaves, then distribute the salad over them. If desired, sprinkle a small amount of feta cheese over the top.

This recipe yields 6 to 8 servings.


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