Barley, Corn, and Green Pea Salad

The barley salad with corn and green peas is a fresh and nutritious dish, perfect for the warmer months or as a light one-dish meal. Here is the recipe with an Italian twist.

Ingredients

• 200 g of pearl barley
• 150 g of canned sweet corn (drained)
• 150 g of fresh or frozen green peas
• 1 small red onion
• A bunch of fresh basil
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• A handful of Parmesan cheese (optional)
• Some mint leaves for a fresh variation (optional)

Preparation

1. Rinse the barley under running water and cook it in a pot with boiling salted water following the timing on the package, usually about 20 minutes, until it becomes tender but still al dente.

2. Meanwhile, cook the green peas in boiling salted water for 2-3 minutes if fresh or 1-2 minutes if frozen. Drain them and plunge into ice water to stop the cooking and preserve their bright color.

3. Drain the cooked barley and cool it quickly under a stream of cold running water, then let it drain well.

4. Finely slice the red onion and let it soften in a small container with cold water and a bit of vinegar or lemon juice. This will remove the too strong taste and make it more digestible.

5. In a large bowl, combine the barley with the corn and green peas. Drain the onion from the water and add it to the other ingredients.

6. Season everything with salt, pepper, the lemon juice, and a generous drizzle of extra virgin olive oil. Mix well to blend the flavors.

7. Add the chopped basil (and mint if desired) and, if you like, a sprinkle of grated Parmesan cheese.

8. Let it rest in the refrigerator for at least 30 minutes before serving.

Curiosity

Barley is a very ancient grain that was widely used by the Romans and Egyptians. In addition to its nutritional qualities, in Italy, it is often used to prepare soups, stews, and also cold salads, as in this recipe that combines sweet and fresh flavors, creating a balanced and tasty dish.