Southwestern Barley Salad

• Vegan

• Produce

  • 1/4 cup Cilantro, fresh
  • 1/2 tsp Garlic powder
  • 1 1/2 cup Grape tomatoes
  • 4 stalks Green onion
  • 2 Limes, juice of large
  • 1 cup Sweet corn, kernels

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 1/4 tsp Granulated sugar
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on chewoutloud.com

Description

Ingredients

• 1 cup uncooked barley
• 1 cup sweet corn kernels
• 1½ cup grape tomatoes, halved
• ¼ cup chopped fresh cilantro
• 4 stalks green onion, thinly sliced
• Juice of 2 large limes
• ¼ cup olive oil
• 2 tsp kosher salt, plus more to taste
• 1¼ tsp granulated sugar
• ½ tsp garlic powder
• ¼ tsp freshly ground black pepper, plus more to taste

Directions

• Do ahead: Cook barley according to package instructions until tender (generally, boil for approx 1 hour in a large pot of salted water) Drain cooked barley in colander. Rinse, tossing, with cold water until starchiness is washed off.
• In a large mixing bowl, combine remaining ingredients. Stir to combine well. Add rinsed/drained cooked barley. Stir to combine. Add additional kosher salt and pepper as needed. Let salad chill 1-2 hours, covered, for flavors to meld before serving.