Southwestern Barley Salad The fresh flavors of this salad are made using pearl barley, yet this can be done using quinoa, wheat berries or farro – even couscous. If you really are a lover of grains, then double the amount – and if you are doing that, maybe you might like to do half of one grain and half of another. I put 1 tsp. of red pepper flakes to give it a bit of heat, yet feel free to half that amount for less fire. For the grain: 1 tbsp. olive oil 1/2 c. pearl barley 1 tbsp. garlic 1/2 tsp. salt 2 c. hot water Directions In a small saucepan over medium heat, saute olive oil, barley and garlic for roughly 3-4 minutes. Add hot water and bring to boil, reduce to simmer and cover – cooking for 30 minutes. If using another grain, alter your cooking times. Remove from heat and allow to completely cool with cover on. For the salad: Place cooled barley into a bowl and add 1 pt. cherry tomatoes, halved 1 can black beans, drained and rinsed 1 medium yellow pepper, sliced 1/2 c. corn – frozen or fresh 1 tsp. red pepper flakes Dressing: juice of one lemon 1/2 c. olive oil salt and pepper to taste Whisk together and adjust seasonings – pour over salad and stir to combine. Serve immediately or refrigerate until ready to enjoy. Just before serving, sprinkle with grated monterey jack cheese.
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