Chipotle Barley Salad with Corn Zucchini and Radishes recipes
Ingredients
- 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
Instructions
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