Guest guest Posted August 2, 2001 Report Share Posted August 2, 2001 BARLEY SALAD WITH FRESH CORN AND PEAS 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 substitute 1/2 cup frozen petit peas, thawed) 1 large celery stalk, diced 4 plum tomatoes, diced 3 to 4 tablespoons minced fresh dill 2 scallions, sliced Juice of 1/2 to 1 lemon, to taste 3 tablespoons olive oil Salt and freshly ground pepper to taste Dark green lettuce leaves 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. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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