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July 31, 2005
Spicy Corn & Barley Salad
At our house, we like the cooling effects of eating spicy foods. This salad can be made quite spicy tamed down for more sensitive palates by decreasing the amount of jalapeno and cumin.
Spicy Corn & Barley Salad*
2 1/2 c. water
pinch of salt
1 c. uncooked pearl barley
4 ears of sweet corn
1 small Willie's Walla Walla onion, finely chopped
2-3 small tomatoes, diced
1-2 jalapenos, seeded and minced
2-3 baby carrots sliced
1/2 c. fresh flat leaf parsley, chopped
1 large clove of garlic, minced
3 TBS seasoned rice wine vinegar
2 TBS olive oil
1/2 tsp ground cumin
Salt & freshly ground black pepper
Add the salt to the water and bring to a low boil. Add the barley and simmer uncovered on low until tender, about 15-20 minutes. Drain and rinse the barley with cold water. Set aside in a large bowl.
Remove the husks and silks from the corn. Cook the corn for only 4 minutes in boiling water, drain. Once the ears are cool enough to handle, cut the kernels from the ears with a sharp paring knife. Add the corn to the barley. Add the onion, tomatoes, peppers, carrots and parsley to the barley.
In a small bowl, whisk together the garlic, vinegar, oil and seasonings. Pour the dressing over the barley. Toss and chill.
This is very pretty served in crisp lettuce leaf "cups". It is also a great picnic/potluck salad that stands up well to hot weather.
*Adapted from an old Pike Place CSA recipe, where I was first introduced to Willie Green's!
Posted by Christine at July 31, 2005 10:28 PM
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