Barley and Corn Salad with Basil Chive Dressing
A refreshing salad combining quick-cooking barley and fresh corn, tossed with Belgian endives and a vibrant homemade basil-chive dressing. Perfect as a light summer meal or side dish.
Ingredients
- •2 cups water
- •¾ teaspoon salt
- •1 cup quick-cooking barley
- •2 cups corn
- •⅓ cup olive oil
- •⅓ cup fresh basil
- •3 tablespoons fresh chives
- •1½ tablespoons red-wine vinegar
- •¼ teaspoon sugar
- •¼ teaspoon black pepper
- •3 whole Belgian endives
- •trimmed and sliced crosswise
Cooking Instructions
- 1.
Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
10 min
- 2.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
5 min
- 3.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
5 min
- 4.
While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
3 min
- 5.
Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
2 min