Ingredients
- 1 cup pearl barley
- Salt
- 1 ½ cups fresh or frozen corn kernels
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped basil or oregano leaves
- 2 tablespoons sliced chives
- 1 cup diced red tomatoes
- Freshly ground black pepper
- 8 ounces baby arugula leaves, rinsed and thoroughly dried
- 3 tablespoons fresh goat cheese, optional
- Nutritional Information
Nutritional analysis per serving (6 servings)
244 calories; 9 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 7 grams protein; 2 milligrams cholesterol; 43 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
- Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
- If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
- To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.
Dining and Cooking