Barley corn salad
Instructions:
- 1â„3 cup pearl barley
- Kosher salt and freshly ground black pepper
- 1 small red bell pepper
- 2 tbsp tamari
- 2 tbsp ume plum vinegar
- 1 tbsp soy oil
- 2 tsp toasted sesame oil
- 2 tsp finely chopped pickled ginger
- 2 tsp black sesame seeds
- 3 green onions (scallions), cut in thin slices on the bias
- 1 large or 2 small ears of corn
- Bring 3/4 cup water with 1/4 tsp kosher salt to a boil. Add the pearl barley and cook until tender and most of the liquid has been absorbed, about 40 minutes. Leave, covered, off the heat to absorb any remaining liquid.
- Meanwhile, char the pepper under the broiler (or hold it on the prongs of a fork over a gas flame), turning occasionally, until the skin is blackened in patches and blistering, about 15 minutes. Place it in a plastic bag and let cool. Scrape off the skin with a paring knife. Cut in half, remove the stem and seeds, and cut in 1/2in (1cm) dice.
- In a serving bowl, whisk together the tamari, vinegar, and oils. Stir in the ginger and sesame seeds. Add the green onions and diced bell pepper. Toss to coat. Cut the kernels off the corn cobs and add to the bowl along with the pearl barley. Toss again. Add pepper to taste. Serve the salad warm or at room temperature.
- These are two of my favorites—cooked pearl barley and fresh corn kernels from the cob. The corn can be cooked, if you prefer, but I like the way it tastes raw in contrast to the cooked barley
- ServeS 4
- PreP time: 15 minuteS
- Cook time: 40 minuteS