Happily, this dish tastes almost as good in wintertime, made with frozen corn and cherry tomatoes. Dry-toasting the barley gives it a nutty taste, but skip this step if you're pressed for time. You can also skip roasting the pepper, but the salad won't have the same smoky flavor.
Tip: Don't try to substitute dried basil; it just doesn't deliver the same flavor.
Ingredients
- ½ cup pearl barley
- 1½ cups reduced-sodium chicken broth
- 1 medium red bell pepper
- 2 Tbsp plus 1 tsp fresh lime juice
- 1 Tbsp olive oil
- 2 large plum tomatoes, seeded and chopped
- 1 cup fresh corn kernels (no need to cook)
- ¼ cup sliced scallions (white and light green parts)
- ¼ cup minced fresh basil leaves
- 2 Tbsp pasteurized feta cheese
Instructions
- In large heavy saucepan over medium heat, toast barley 8 minutes, shaking the pan often. Add broth to pan; bring to a boil. Reduce heat to low, cover, and cook 35 minutes or until broth is absorbed and barley is tender. Let cool.
- Meanwhile, place bell pepper over a gas flame or under broiler and turn until blackened on all sides. Enclose in paper bag or in a covered bowl; let stand 10 minutes. Peel, seed, and dice.
- In small bowl, combine lime juice and oil.
- In large bowl, combine tomatoes, corn, and scallions. Fold in bell pepper and cooled barley. Add oil mixture; toss to blend. Season with salt and pepper to taste. Top with feta cheese. Serve at room temperature, garnished with basil.
Serves 4.
Make ahead: Salad can be prepared 1 day ahead. Refrigerate, tightly covered.
Nutritional Information
- 1 serving = 250 calories
- Vitamin C: 1½ servings
- Green/yellow vegetable: ½ serving
- Other vegetable: ½ serving
- Whole grains: 2 servings
- Calcium, fat and fiber: some
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