Barley Corn Salad

• 3 cups water
• 1 cup barley
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 cups corn kernels
• 1 cup cherry tomatoes, halved
• 2 scallions, sliced
• 2 cups mixed greens
• 1 lemon, juiced
• 1 teaspoon lemon zest
• salt and ground black pepper to taste

1. Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
2. Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
4. Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.

water, barley, extravirgin olive oil, corn kernels, cherry tomatoes, scallions, mixed greens, lemon, lemon zest, salt

Taken from www.allrecipes.com/recipe/254769/barley-corn-salad/ (may not work)