Barley and Corn Salad
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.