Barley Salad with Nectarines
Instructions:
Barley is another grain that makes a flavorful salad. You can use mangoes or peaches instead of the nectarines, if you prefer. 1 package (16 ounces) pearl barley 23⁄4 teaspoons salt 4 limes 1⁄3 cup olive oil 1 tablespoon sugar 3⁄4 teaspoon coarsely ground black pepper 11⁄2 pounds nectarines (4 medium), cut into 1⁄2-inch pieces 1 pound ripe tomatoes (2 large), halved, seeded, and cut into 1⁄2-inch pieces 4 green onions, thinly sliced 1⁄2 cup chopped fresh mint
Makes 16 accompaniment servings. Prep: 30 minutes Cook: 55 minutes
- In 4-quart saucepan, heat 6 cups water to boiling over high heat. Add barley and 11⁄2 teaspoons salt; heat to boiling. Reduce heat; cover and simmer until barley is tender and liquid has been absorbed, about 45 minutes. (Barley will have a creamy consistency.)
- Meanwhile, from limes, grate 1 tablespoon peel and squeeze 1⁄2 cup juice. Prepare dressing: In large bowl, with wire whisk, mix lime peel and juice, oil, sugar, pepper, and remaining 11⁄4 teaspoons salt until blended.
- Rinse barley with cold running water; drain. Add barley, nectarines, tomatoes, green onions, and mint to dressing in bowl; stir gently until mixed and coated with dressing. If not serving right away, cover and refrigerate up to 1 hour.