Sunday, April 1, 2012

charred corn, black bean and toasted barley salad.

spring is trying its hardest to come our way:
- once a week the sun comes out to play for a few hours
- cherry blossoms are starting to bloom
- mangoes went on sale at the grocery store

this salad reminds me of summer. cool, grainy salads full of fresh veggies bursting with flavor.

I decided to make this salad on a day when the sun was shining.
I pretended that I bbq'd corn on the cob rather than toasting the kernels on the stovetop.
I pretended that I picked the tomatoes straight from the vine on my parents' porch.

the sunshine only lasted for one afternoon. 
thankfully, the leftovers lasted longer, and I could play make believe as I enjoyed it during my lunch break on they grey, gloomy days to follow.

spring into summer a little early with this delicious salad!

charred corn, black bean and toasted barley salad

source: spilling the beans

the goodies:
- 1/2 c. pearl or pot barley, uncooked
- 1.5 c. chicken or vegetable broth or water
- 1 tsp. canola oil
- 1 c. fresh, frozen or canned corn kernels
- 1 c. black beans
- 1/2 bell pepper, seeded and chopped
- 1 small tomato, diced
- 1 ripe mango, peeled and diced
- 1/4 purple onion, finely chopped
- 1/4 to 1/2 c. chopped parsley or cilantro (optional)

- 1/3 c. canola oil
- 1/4 c. fresh lime juice
- 1 tsp. cumin
- 1 tsp. ground cumin
- 1 tsp. honey
- 1 garlic clove, minced

the fun part:
1. in a medium saucepan, toast the dry barley over medium-high heat for a few minutes, or until golden and toasty-smelling. pour the the stock or water, bring to a boil, turn the heat down, cover and cook for 40 minutes, until tender.  transfer to a bowl to cool completely.
2. in a heavy skillet, heat the 1 tsp of canola oil over medium-high heat.  saute the kernels of corn for 5 minutes, or until starting to turn golden. set aside to cool.
3. in a small bowl or jar, combine all the dressing ingredients and whisk or shape to combine.
4. in a large bowl, toss together the cooled barley, corn, beans, pepper, tomato, mango, onion and parsley (if using). drizzle with dressing and toss to coat.
5. serve immediately or refrigerate for up to a few hours before serving.

what your body will like:
per serving: 351 calories - 38 g carbs - 20 g fat - 9 g protein - 6 g fiber