Barley Salad With Corn And Peas Recipe

• 3/4 c. pearl barley
• 3 c. cooked fresh corn (from 3 large or possibly 6 small ears)
• 1/2 c. fresh green peas lightly steamed (or possibly 1/2 c. frzn petite peas, thawed)
• 4 x ripe plum tomatoes diced
• 1 x celery stalk diced (1/2 c.)
• 2 x scallions, white and light green parts sliced
• 3 Tbsp. minced fresh dill - (to 4)
• 3 Tbsp. extra virgin olive oil Juice of 1/2 to 1 lemon to taste Feta cheese - (optional) for garnish

1. In medium saucepan, bring 2 1/2 c. of water to a boil.
2. Add in barley, reduce heat and simmer, covered, till barley is tender and water is absorbed, 40 to 45 min.
3. Remove pan from heat and let barley cold to room temperature.
4. In large bowl, combine barley with remaining ingredients except feta cheese; mix well.
5. Serve at room temperature or possibly chilled, with feta on the side for garnish if you like.
6. This recipe yields 6 servings.
7. Description: "Normally of soup fame, barley is an ancient grain which's nutritious, versatile and light sufficient for the dog days of summer."

pearl barley, corn, fresh green peas lightly steamed, tomatoes, celery stalk, scallions, dill, extra virgin olive oil juice

Taken from cookeatshare.com/recipes/barley-salad-with-corn-and-peas-79053 (may not work)