Description
Chef’s Note: My mother always made beef barley soup, I always loved the texture of this grain so I created this recipe as a delicious light salad with a local twist.
45 min
8 to 10
servings
Ingredients
2
cup
barley
(uncooked)
1/4
cup
peanut or canola oil
1/2
cup
fresh ginger
(minced)
1/2
cup
scallions or green onions
(fine chopped)
1
Tbsp
garlic
(minced)
1
tsp
salt
1
cup
edamame
(shelled & thawed)
1
cup
cucumber
(small dice)
1
cup
cherry tomatoes
(quartered)
1
cup
frozen corn
(thawed)
1
cup
cilantro
(roughly chopped)
2
Tbsp
sesame oil
1
lemon
(zested and juiced)
salt and pepper
(to taste)
Prep Time:
25 min
Cooking Time:
20 min
Total Time:
45 min
Instructions
Cook barley according to package directions. When barley is tender, rinse and drain well and set aside.
To prepare the ginger scallion dressing—add peanut oil in a sauce pot and heat until smoking hot. Next, add ginger, green onions, garlic, salt and cook for 30 seconds. Remove from heat then set aside.
In a large mixing bowl, add cooked barley, edamame, cucumber, cherry tomatoes, corn, cilantro, sesame oil, lemon zest and juice, ginger scallion dressing and toss together. Season with salt and pepper if needed. Enjoy as a side dish or for a light lunch.
