1 cup semi-pearled barley, rinsed (like Arrowhead Mills or Bob's Red Mill)
Sea salt
2 cups fresh* or cooked corn kernels, about 3 ears of corn
2 cups halved cherry tomatoes or diced regular tomatoes
4 scallions, thinly sliced
⅓ cup unrefined cold-pressed, extra-virgin olive oil
⅓ cup fresh lemon juice
¾ cup chopped fresh flat-leaf parsley**
¼ cup chopped fresh mint
½ teaspoon minced garlic
freshly ground black pepper
Instructions
Combine barley and a pinch of salt in a pot and add water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer uncovered until tender, about 20 minutes. Drain the barley in a colander. Rinse well under cold running water until cool. Drain well.
Combine cooled barley and remaining ingredients plus 1 ½ teaspoons salt in a large serving bowl. Toss to mix well. Taste for seasoning.
Cover and let sit at room temperature for a few hours before serving or cover and refrigerate for up to 2 days.
Notes
*You can use raw corn if it is really fresh, otherwise use cooked corn – steamed, boiled or grilled is just as tasty. **The more parsley, the better for you. You can double it if you have the patience to chop it!
Additions: toasted pine nuts, chopped black olives, feta Subsitutions: cucumber for the corn Arrowhead Mills and Bob's Red Mill barley will be labeled "pearled" but it's really only semi-pearled.
Recipe by Pamela Salzman at https://pamelasalzman.com/barley-corn-tabbouleh-recipe/