Barley and Corn Salad
Per 1⁄2 cup
1 cup barley
1 pound frozen sweet corn kernels
1 carrot, chopped finely
2 ribs celery, chopped finely
1 medium red onion, chopped finely
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1⁄2 cup chopped fresh herbs, such as parsley, chives, basil, oregano, mint, and/or cilantro
Salt and freshly ground black pepper to taste
Boil the barley in 2 quarts lightly salted water until it is very tender, about 30 minutes. Drain and spread on a platter to cool.
Heat a dry cast-iron pan or skillet over a high flame for 1 minute. Add the corn and cook without stirring until some kernels attain a slight char and the corn has a smoky aroma, about 5 minutes.
Combine the barley, corn, carrot, celery, and onion in a mixing bowl. Add all remaining ingredients and toss well to coat.