Barley and Lentil Salad with Charred Corn
- 1 cup pearl barley uncooked
- 1 cup brown lentils uncooked
- 2 tbsp fresh basil
- ¼ cup red onion diced
- ½ cup grape tomatoes
- 1 cup zucchini diced
- 2 cups frozen corn kernels
- 4 cloves garlic minced
- feta topping; optional
- 2 tbsp lemon juice
- 1 tbsp water
- 1 tbsp olive oil
- 2 tsp dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- 1. Start by cooking the barley: rinse well until the water is clear (not cloudy). Add 2.5 cups of cold water, season with a pinch of salt, cover and cook at medium heat for about 25 minutes.
- 2. If not using canned lentils, cook 1 cup dried lentils in 3 cups of water, for about 20 min, no soaking required. Otherwise, drain and rinse canned lentils.
- 3. Prepare vegetables: Chop basil finely; halve tomatoes; peel & dice red onion; dice zucchini.
- 4. In a large bowl, prepare dressing by whisking the dressing ingredients together.
- 5. Add lentils & toss to marinate.
- 6. In a large skillet over high heat, add frozen corn and cook. Stir often for 3-4 minutes until you start seeing the char on the corn.
- 7. Add onions and garlic for 2 minutes, until onions are tender. Turn off heat.
- 8. Stir in zucchini. Taste & adjust seasoning with salt/pepper.
- 9. Assemble salad by adding cooked veg, tomatoes and barley. Divide into bowls, and top with feta and remaining basil.
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