Barley Salad With Corn And Peas

[Guest guest]

This is a very good salad.

 

Barley Salad With Corn And Peas

 

3/4 cup pearl barley

3 cups cooked fresh corn, (from 3 large or 6 small

ears)

1/2 cup fresh green peas, lightly steamed or 1/2 cup

frozen petite

peas, thawed

4 ripe plum tomatoes, diced

1 celery stalk, diced

2 scallions, white and light green parts, sliced

3 tablespoons chopped fresh dill

3 tablespoons olive oil

juice of 1/2 to 1 lemon to taste

feta cheese for garnish

 

In medium saucepan, bring 2 1/2 cups of water to a

boil. Add barley,

reduce heat and simmer, covered, until barley is

tender and water is

absorbed, 40 to 45 minutes. Remove pan from heat and

let barley cool to

room temperature.

In large bowl, combine barley with remaining

ingredients except feta

cheese; mix well. Serve at room temperature or

chilled, with feta on the

side for garnish if desired. Serves 6.

 

 

Don't be angry with life.

There are so many things to be happy for.

Cold, fresh water,

green leaves

and the eyes of good people.

 

Eva Hedén