BARLEY SALAD WITH FRESH CORN AND PEAS

[Guest guest]

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.