Barley and Corn Salad

Serves 8

COST: $0.67

Per 1⁄2 cup

Calories: 178

Fat: 4g

Carbohydrates: 33g

Protein: 5g

Fiber: 6g

Sugar: 1g

Sodium: 17mg

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.