Grilled corn & barley salad with tomato vinaigrette
Delight in the flavors of charred corn, hearty barley, and tangy tomato vinaigrette in this vibrant and satisfying salad. Perfect for summer!
Ingredients:
- 1/2 cup dried pearl barley
- 3 ears of corn (shucked)
- 1 pint grape tomatoes
- 1 cup cooked cannellini beans
- 1 vine ripened tomato
- 1 1/2 teaspoons white wine vinegar
- 1 large garlic clove
- 1/4 cup basil cut into ribbons
- 1 bunch of chives, thinly sliced
- ¼ - ½ cup(s) olive oil
Instructions:
- Cook barley following the instructions on the package in a large stock pot. Partially cook corn for 5-6 minutes along with the barley to infuse some corn flavor into the barley.
- Take out the corn. Coat the corn with olive oil and cook on the grill until grill marks appear on all sides.
- Meanwhile, halve all the tomatoes and prepare the beans (rinse and drain if using canned, prepare beforehand if using dried).
- Remove kernels from the corn. While cutting, gather any 'milk' that is released, then use the back of the knife to scrape off any remaining 'milk' from the cleaned cob. The more juice in your corn, the better!
- Then, halve the large tomato and grate it using a box grater over a dish or wide bowl, discarding the skins but retaining the juice and pulp.
- Create a garlic paste by finely chopping the garlic, then adding salt and rubbing the mixture between the cutting board and the side of the chef’s knife. Add this paste to the tomato mixture. Season with a pinch of salt, crushed red pepper to your liking, vinegar, and corn milk. Crush dried herbs in your palm before adding to bring out the oils and flavors. Slowly whisk in olive oil to make an emulsion. You should have at least 1/2 cup of vinaigrette. If preparing ahead of time, make an extra 1/4 cup of vinaigrette to freshen before serving. Set aside the vinaigrette.
- Mix barley, tomatoes, corn, beans, and fresh herbs in a large bowl and drizzle with the tomato vinaigrette. Toss everything together.
- Finish by drizzling your top-quality fruity olive oil over the salad.
Summary:
- Calories: 1747 kcal
- Fat: 88 g
- Protein: 46 g
- Carbs: 219 g
- Potassium: 3595 mg
- Magnesium: 412 mg