A long-time friend asked me to post this recipe. Seeing as it’s probably been four years since he last had it, I consider his request to be the ultimate compliment! Here it is:
1 tablespoon olive oil
1/2 cup quick-cooking barley (you can also use quinoa or couscous)
3 cloves of garlic, minced
1 1/2 cups chicken broth
1/2 teaspoon salt (or less, depending on the saltiness of the broth)
1/2 teaspoon pepper
1 can (16 oz) chickpeas, drained
1 1/2 cups corn kernels (can use frozen or fresh)
1 red bell pepper, diced
1/2 cup (4 oz) Feta cheese, crumbled (or more to taste)
Heat the oil and add barley and garlic. Sauteé for 5 minutes. Add broth, salt, and pepper. Cover and simmer for 10 minutes or until the barley is chewy and tender. Drain and place in a large serving bowl.
Add the chickpeas, corn, red pepper, and Feta. Toss to combine.
Toss the barley mixture in the dressing. (Recipe follows.)
Citrus Dressing
1/2 cup olive oil
juice of 2 limes
1 tablespoon minced red onion
1 tablespoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Combine all ingredients in a screw-top jar and shake vigorously to blend.
Dressing yield: 3/4 cup
Salad makes 8 side-dish servings.
Enjoy!
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