Barley Salad With Fresh Corn and Peas

Barley and fresh corn are a companionable duo in this simple and hearty cold dish that's great for everyday meals or potlucks. To complete the meal, serve with a simple cold bean dish such as those featured in Bean Salads. Photos by Hannah Kaminsky.

Serves: 6 to 8

¾ cup pearl barley
3 cups cooked fresh corn kernels (from about 3 large ears)
½ cup fresh green peas, lightly steamed
(or substitute ½ cup frozen peas, thawed)
1 large celery stalk, diced
3 medium juicy tomatoes, diced, or 1 ½ cups halved cherry tomatoes
3 to 4 tablespoons minced fresh dill
2 scallions, sliced
Juice of ½ to 1 lemon, to taste
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Mixed baby greens

Bring 2 ½ cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 minutes. Test to see if barley is done to your liking; if still too firm, stir in ½ cup water and cook until absorbed.

Transfer the barley to a bowl and allow it to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the greens and stir together.

Line a serving platter with greens, mound the barley salad over them, and serve.

Variation: Use farro — regular or quick-cooking — in place of barley.