Barley and Corn Salad

March 19, 2015

I love this salad for my skin. The barley encourages the body to de-tox and the corn helps it to plump it and make it look lush and supple…oh, and it’s delicious.

Makes 3-4 servings

Ingredient List:

  • 3 cups spring or filtered water
  • 1 cup pearl barley, rinsed and sorted
  • juice of a fresh lime
  • 1/4 cup extra virgin olive oil
  • sea salt
  • 1-2 tablespoons prepared mustard
  • 1/4 cup umeboshi  or red wine vinegar
  • 2 teaspoon brown rice syrup
  • 1-2 ears fresh/frozen organic corn
  • 1 small cucumber, peeled, seeded and diced
  • 1 small red onion, diced
  • small handful fresh flatleaf parsley, minced

Step By Step Instructions:

Bring water and a pinch of sea salt to a boil in a medium saucepan. Slowly add barley, cover, reduce heat to low and cook for 40-45 minutes, until barley is tender and water is absorbed. Stir in corn and onions while the barley is hot. Transfer to a bowl and allow to cool.

Mix barley together with the cucumber and parsley. Prepare the vinaigrette by whisking the oil, vinegar, rice syrup, lime juice, a light sprinkle of salt and mustard. The dressing should have a refreshing, yet spicy taste. Toss the barley, vegetables with lime vinaigrette until well-blended. Allow the salad to marinate for about 30 minutes before serving. This salad is truly great if served lightly chilled.