Barley, Corn, and Pea Salad

The barley salad with corn and peas is a fresh and nutritious dish, perfect for the warmer months or as a light main course. Here is the recipe with an Italian touch.

Ingredients

• 200 g pearl barley
• 150 g canned sweet corn (drained)
• 150 g fresh or frozen peas
• 1 small red onion
• A bunch of fresh basil
• Extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• A handful of Parmesan (optional)
• Some mint leaves for a fresh variation (optional)

Preparation

1. Rinse the barley under running water and cook it in a pot with boiling salted water following the times indicated on the package, usually about 20 minutes, until it becomes tender but still al dente.

2. Meanwhile, cook the peas in boiling salted water for 2-3 minutes if fresh or 1-2 minutes if frozen. Drain and plunge them into ice water to stop the cooking and preserve the bright color.

3. Drain the cooked barley and cool it quickly under cold running water, then let it drain well.

4. Thinly slice the red onion and let it soften in a small bowl with cold water and a bit of vinegar or lemon juice. This will remove the strong flavor and make it more digestible.

5. In a large bowl, combine the barley with the corn and peas. Drain the onion from the water and add it to the other ingredients.

6. Season everything with salt, pepper, lemon juice, and a generous drizzle of extra virgin olive oil. Mix well to blend the flavors.

7. Add the chopped basil (and mint if desired) and, if you like, a sprinkle of grated Parmesan.

8. Let it rest in the refrigerator for at least 30 minutes before serving.

Trivia

Barley is a very ancient grain that was widely used by the Romans and the Egyptians. In addition to its nutritional qualities, in Italy it is often used to prepare soups, stews, and also cold salads, as in this recipe that combines sweet and fresh flavors, creating a balanced and tasty dish.