Off White Living

As I prepare for the big family camping trip to Burney Falls, I wanted to make a new salad – something the family hasn’t seen before and that satisfies the requirement of being summer-esque, full of veggies, and doesn’t taste too healthy.  I piggy-backed off the concept of a quinoa salad I prepared last week for a bbq that was a HUGE hit and use barley and corn instead of quinoa and cucumber.  In short: it ROCKS!  Super easy, vegan, and prepped in no time at all!

“Summer in a bowl” Barley Salad

2 cups dried pearled barley (or quick barley from Quaker)
4 cups water or veggie broth
2 tsp each: salt, cumin, powdered onion, pepper, paprika, dried parsley
Cook barley with above spices and liquid as directed or in a rice cooker.  Set aside and cool.

Meanwhile:
1 can organic corn OR kernels from 2-3 fresh cobbs, removed
½ large bunch kale, finely chopped
½ cup finely chopped parsley
2 tbsp EVOO
Juice of 1 lemon
1 tsp each:  salt, paprika

Mix corn, parsley and kale together in a Tupperware.  Add oil, lemon juice and spices.  Close the lid and shake vigorously.  Add to a large bowl, mixing in the cooked barley.  Serve cold.