Barley and Corn Tabbouleh Recipe
Servings: 4 -6
Ingredients
- 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
- 1/3 cup unrefined cold-pressed extra-virgin olive oil
- 1/3 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.
**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.