south of the border barley salad

In lunch on July 11, 2011 at 1:05 am

here is another installment in my quest to design some great summer salads that are hearty, healthy and great for taking to work for lunch.

i used 1 cup cooked barley (1/2 cup uncooked), the kernels from 5 (small) ears of corn*, a pint of cherry tomatoes (halved), three green onions (cut cross-wise), a handful of chopped cilantro and of course, rocket.

to change things up a little, the dressing was the juice of one lime, salt, pepper, a pinch of sugar and enough olive oil to make it dressing-y. a really big hit!

* quick tip from the test kitchen: you can boil the corn on the cob and then cut it off, but that takes time and water and steams up your kitchen. or, you can cut the corn off the cob first, then cook it quickly in a dry sautee pan over medium heat.


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