Categories: lunch
Ingredients
- 2 1/2 teaspoons salt
- 1 cup pearl barley, thoroughly rinsed in cold water and drained
- 1 cup diced zucchini
- 2 tablespoons finely chopped red onion or shallot
- Juice of 1 lemon
- 2 teaspoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1-2 teaspoons adobo from a can of chipotles in adobo sauce, plus a little chopped chipotle
- 2 teaspoons honey
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1 cup corn kernels, cut from the cob or defrosted frozen
- 1/4 cup diced radishes
- 1/4 cup chopped cilantro, plus more for garnish
Directions
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In a medium stockpot, bring 2 1/2 cups of water and 1 teaspoon salt to a boil. Add the barley and reduce to low heat. Simmer, uncovered, for about 45 minutes, until the barley is al dente. If liquid remians, drain the barley in a colander or use the lid of the pot to strain off any excess moisture. Set aside.
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Meanwhile, bring another small pot of water to boil and add 1/2 teaspoon of salt. Add the diced zucchini and cook for about 2 minutes, until the zucchini is just cooked. Drain in a colander and shock with cold water. Drain again and set aside.
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In a salad bowl, whisk together the red onion, lemon juice, vinegar, mustard, honey, and adobo. Drizzle in the olive oil, whisking as you go, until the dressing is emulsified. Stir in the cumin and remaining 1 teaspoon of salt.
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Add the barley, zucchini, corn, radishes, and cilantro and toss to combine. Taste for seasoning, and serve at room temperature, garnished with the extra cilantro. This can be made up to a day in advance and stored in the fridge. Let come to room temp before serving.