3 Grain Salad

• 1/4 cup farro
• 1/4 cup pearl barley
• 1/4 israeli cous cous
• 1/2 cup frozen corn (I prefer white, but yellow looks prettier)
• 1 large carrot (or 2 medium ones), peeled and shredded
• 2 sticks celery, chopped finely
• 1 or 2 hearts (the very center) of romaine lettuce, chopped finely
• small bunch of cilantro, chopped
• 2 Tbsp of vinegar of choice (I love oregano vinegar!)
• 1 Tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• salt & pepper to taste

1. Soak farro and barley in separate containers overnight or at least 6 hrs.
2. Cook farro in salted boiling water for 15 min.
3. Cook barley in salted boiling water for 10 min.
4. Cook cous cous in salted boiling water for 5-7 min.
5. Cook corn in salted boiling water for 2-3 min.
6. Drain all grains and corn perfectly and allow to come to room temp. for one hour or so (this whole process of soaking and cooking the grains and corn can be made 1 or 2 days in advance).
7. In a small bowl whisk vinegar, oil and mustard till fully emulsified, then season with salt and pepper to taste.
8. In a large bowl mix all grains and corn, add a couple of tablespoons of the vinagrette and combine perfectly; add carrots, celery, lettuce and cilantro. Mix well, then dress with the rest of vinagrette and correct seasoning, adding more salt and pepper if necessary.

farro, pearl barley, cous, frozen corn, carrot, celery, hearts, cilantro, vinegar, extravirgin olive oil, mustard, salt

Taken from www.epicurious.com/recipes/member/views/3-grain-salad-52609661 (may not work)