Barley and Corn Salad
3 cups spring or filtered water
1 cup pearl barley, rinsed and sorted
juice of a fresh lime
1/4 cup extra virgin olive oil
1-2 tablespoons prepared mustard
1/4 cup umeboshi or red wine vinegar
2 teaspoon brown rice syrup
1-2 ears fresh/frozen organic corn
1 small cucumber, peeled, seeded and diced
1 small red onion, diced
small handful fresh flatleaf parsley, minced
Bring water and a pinch of sea salt to a boil in a medium saucepan. Slowly add barley, cover, reduce heat to low and cook for 40-45 minutes, until barley is tender and water is absorbed. Stir in corn and onions while the barley is hot. Transfer to a bowl and allow to cool.
Mix barley together with the cucumber and parsley. Prepare the vinaigrette by whisking the oil, vinegar, rice syrup, lime juice, a light sprinkle of salt and mustard. The dressing should have a refreshing, yet spicy taste. Toss the barley, vegetables with lime vinaigrette until well-blended. Allow the salad to marinate for about 30 minutes before serving. This salad is truly great if served lightly chilled.