Chipotle Barley Salad with Corn, Zucchini, and Radishes
- 2 1/2 teaspoons salt
- 1 cup pearl barley, thoroughly rinsed in cold water and drained
- 1 cup diced zucchini
- 2 tablespoons finely chopped red onion or shallot
- Juice of 1 lemon
- 2 teaspoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1-2 teaspoons adobo from a can of chipotles in adobo sauce, plus a little chopped chipotle
- 2 teaspoons honey
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1 cup corn kernels, cut from the cob or defrosted frozen
- 1/4 cup diced radishes
- 1/4 cup chopped cilantro, plus more for garnish
- This recipe is vegetarian
- Produce
- Cilantro (1/4 cup)
- Corn, kernels (1 cup)
- Cumin, ground (1/2 teaspoon)
- Lemon, Juice of (1)
- Radishes (1/4 cup)
- Red onion or shallot (2 tablespoons)
- Zucchini (1 cup)
- Condiments
- Adobo from a can of chipotles in adobo sauce (1 teaspoons)
- Dijon mustard (1 tablespoon)
- Red wine vinegar (2 teaspoons)
- Cooking & Baking
- Honey (2 teaspoons)
- Olive oil (1/4 cup)
- Salt (2 1/2 teaspoons)
- Pasta & Grains
- Pearl barley (1 cup)
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Published July 25, 2011 (1 year ago).
5 people saved this recipe.
