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Tomato-Barley Salad

Source of Recipe

my friend Carol J.


Recipe Introduction

I think this dressing will be a good compliment to this salad. If it is too lemony for you, a little bit of salt will take it down a bit.

List of Ingredients

1/2 cup pearl barley
2 cups water OR chicken broth
1 cup corn kernals (canned or frozen, thawed)
4 oz. feta cheese, finely crumbled
1/4 cup sliced green onion (green part only)
1 Tbsp. finely grated lemon peel
1/8 to 1/4 tsp. freshly ground black pepper
2-3 Roma/Plum tomatoes, seeded and diced


Recipe

In a medium saucepan, bring barley and water to boil.

Cover and simmer until tender; about 45 minutes.

Drain if necessary.

Add remaining ingredients to barley; toss to combine. Refrigerate until chilled.

DRESSING:

1/4 cup olive oil
2 Tbsp. fresh squeezed lemon juice
1 large clove garlic, chopped
1/8 tsp. dry mustard, slightly heaping

Place all ingredients in a 2 cup measuring cup.

Using a hand blender, blend until smooth and creamy.

Drizzle over salad and toss gently to coat.