Barley Salad with Corn and Peas
¾ cup pearl barley
3 cups cooked fresh corn kernels (about 5 ears)
½ cup fresh green peas, lightly steamed, or ½ cup frozen petite peas, thawed
1 large celery stalk, diced
4 ripe plum tomatoes, diced
3 to 4 Tbs. minced fresh dill
2 green onions, sliced
2 Tbs. lemon juice
3 Tbs. olive oil
1 small head butter lettuce, pulled apart into leaves
4 oz. feta cheese, optional
- In medium saucepan, bring 2 1/2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature.
- In large bowl, combine barley with remaining ingredients except lettuce and feta cheese; mix well. Serve at room temperature or chilled.
- To serve, line each individual serving plates with a few lettuce leaves, then spoon salad into center. Sprinkle with feta cheese if desired.