Barley & Summer Vegetable Salad

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I’m getting a little ahead of myself with this barley salad, because it without a doubt a more summer appropriate dish.  It’s great as a chill salad or side option and tastes great warm or cold.  Grilling fresh ears of corn in July or August definetely makes for a fresher version of this salad, but it’s a simple recipe and will be more popular as the warmer weather arrives!

1 cup uncooked barley

3 cups water

1 1/2 cups frozen organic corn

1 tomato, chopped

1 seedless cucumber, chopped

4 tbsp butter

1 tsp balsamic vinegar

1 tbsp olive oil

Salt and pepper to taste

  • Bring barley and water to a boil, then leave to simmer, uncovered for 1 hour
  • Meanwhile, in a small saucepan, cook corn over medium heat in olive oil for approximately 10 minutes or until it begins to brown
  • Also in a small saucepan, melt butter and balsamic vinegar over medium heat until the mixture begins to froth
  • When barley is done, combine all vegetables and butter sauce, and season with salt and pepper
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