Tomato, Corn, and Barley Salad

• 2 1/4 c. water
• 1/2 c. pearl barley
• 3 ear corn
• oil
• 2 large tomatoes
• 2 mini seedless cucumbers
• 1/4 c. snipped fresh chives
• 1/4 c. Creme fraiche
• 1 tbsp. rice wine vinegar
• 1/2 tsp. kosher salt
• Freshly ground pepper

1. Bring water to a boil in a medium saucepan.
2. Stir in barley, reduce heat, cover, and simmer 30 minutes, until most of the water has been absorbed and the barley is firm-tender.
3. Transfer to a bowl; cool.
4. Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides, about 10 minutes.
5. Remove kernels with a sharp knife (there should be 2 cups).
6. Add corn, tomatoes, cucumbers, and chives to barley.
7. Mix creme fraiche, vinegar, and salt in a small cup, then add to salad and gently toss to dress.
8. Season with freshly ground pepper to taste.

water, pearl barley, corn, oil, tomatoes, cucumbers, fresh chives, creme fraiche, rice wine vinegar, kosher salt, freshly ground pepper

Taken from www.delish.com/recipefinder/tomato-corn-barley-salad-recipe-rbk0810 (may not work)