Barley Salad

From Chef Maniscalco Gerardo, National Geographic | Lindblad Expeditions.

Ingredients

The Salad Base

• Pearl barley: 1 cup (uncooked)
• Corn kernels: 1.5 cups (canned, frozen and thawed, or fresh off the cob)
• Bell peppers: 1 large (red, orange, or yellow), diced
• Red onion: ½ medium, finely diced
• Fresh chives: ¼ cup, finely chopped

The Tangy Vinaigrette

• Olive oil: 4 tbsp (extra virgin)
• Red wine vinegar: 2 tbsp
• Salt & black pepper: ½ tsp each (adjust to taste)

Directions

1. Cook the barley (25–30 mins): Rinse 1 cup of pearl barley in a fine-mesh strainer. In a medium saucepan, bring 3 cups of water and a pinch of salt to a boil. Add the barley, turn the heat down to a low simmer, cover, and cook for 25 to 30 minutes until tender but still chewy. Drain any excess water and let the barley cool to room temperature.
2. Prep the veggies (5 mins): While the barley cooks, dice your bell pepper and red onion. Finely chop the fresh chives. If you are using frozen corn, quickly thaw it; if using canned corn, drain it well.
3. Whisk the vinaigrette (2 mins): In a small bowl or a mason jar, combine the olive oil, red wine vinegar, salt, and black pepper. Whisk vigorously or shake well until the oil and vinegar emulsify (blend smoothly together).
4. Toss and chill (2 mins): In a large mixing bowl, combine the cooled barley, corn kernels, diced bell pepper, red onion, and chives. Pour the dressing over the salad and toss well to ensure every grain of barley is coated.