Barley and corn salad with basil chive dressing

Delight in the fresh flavors of barley and corn salad, topped with a savory basil chive dressing. A tantalizing blend of textures and herbs awaits.

Ingredients:

• 2 cups plus 1 tablespoon water
• 3/4 teaspoon salt
• 1 cup quick-cooking barley
• 2 cups corn (from about 4 ears)
• 1/3 cup olive oil
• 1/3 cup chopped fresh basil
• 3 tablespoons chopped fresh chives
• 1 1/2 tablespoons red-wine vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon black pepper
• 3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Instructions:

1. In a small saucepan, bring 2 cups of water with 1/4 teaspoon of salt to a boil. Add the barley, then lower the heat and let it simmer with the lid on until the barley is soft, which usually takes about 10 minutes.
2. As the barley is simmering, quickly cook the corn by blanching it in a medium-sized saucepan of boiling water for 1 minute. Once done, drain the corn in a sieve and rinse it under cold running water to prevent further cooking. Dry the corn, then place it in a large bowl.
3. Take the saucepan off the heat after the barley is tender and let it sit, still covered, for 5 minutes.
4. While the barley is resting, blend oil, basil, chives, vinegar, sugar, pepper, an additional tablespoon of water, and half a teaspoon of salt in a blender until the herbs are finely minced.
5. Drain the barley well in a large sieve and combine it with the corn in the bowl. Add the endives and dressing, mix well to combine.

Summary:

• Calories: 1578 kcal
• Fat: 80 g
• Protein: 35 g
• Carbs: 198 g
• Potassium: 2020 mg
• Magnesium: 384 mg