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Barley And Corn Salad With Arugula And Green Beans

A home-style Barley And Corn Salad With Arugula And Green Beans made with Pearl Barley, Green Beans, Fresh Corn Kernels, Arugula, and Extra Virgin Olive Oil. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2/3 cup
• 1 lb
• 1 cup
• 4 oz
• 1/2 cup
• 1/4 cup
• 3 tbsp
• 2 tbsp
• 2 tsp
• 3 1/2 oz

Method (preview)

1. 1

   Cook barley in medium saucepan of boiling salted water until tender, about 30 m inutes. Drain; cool. Transfer to large bowl.

2. 2

   Cook beans in large pot of boiling salted water until crisp-tender, about 4 min utes.

3. 3

   Drain.

4. 4

   Transfer beans to bowl of ice water to cool.

5. 5

   Drain well.

6. 6

   Pat b eans dry with paper towels.

7. 7

   Cut half of beans into 2-inch pieces.

8. 8

   Transfer to bowl with barley.

9. 9

   Mix in corn kernels.

10. 10

    Coarsely chop 2 bunches arugula; add to bowl with barley mixture.

11. 11

    Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to bl end.

12. 12

    Pour enough dressing over barley mixture to coat.

13. 13

    Season salad to taste with salt and pepper.

14. 14

    Arrange remaining 2 bunches arugula around edge of large platter.

15. 15

    Arrange rema ining whole beans in spoke pattern atop arugula.

16. 16

    Mound salad in center of plat ter.

17. 17

    Sprinkle with goat cheese.

18. 18

    Drizzle any remaining dressing over arugula a nd beans and serve.

19. 19

    Converted by MC_Buster.