One of my favorite things to do on vacation is cook for friends and family (...big surprise). On our recent trip to Palm Springs, I had the chance to cook and bake a few different times (you've already seen my pièce de résistance). I made this salad to accompany a family barbecue feast, and it was devoured by all, even my salad-wary dad (he especially liked the feta).
This salad was quite similar to the Green Bean, Corn, and Tomato Salad with Shallot Vinaigrette that I made earlier this summer, and I can't quite decide which one I like better. Can I take the easy way out and say both?!
Green Bean Salad with Corn, Barley, and Arugula
Adapted from Smitten Kitchen
1/3 cup pearl barley
1/2 pound green beans trimmed and cut into inch-long segments
1 cup fresh corn kernels (from about 1 large or 2 small ears)
4 oz. baby arugula (if you can't find baby arugula, coarsely chop the regular-sized leaves before adding to the salad)
1/4 cup extra-virgin olive oil
1/8 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon minced fresh thyme
1 teaspoon Dijon mustard
4 ounces feta cheese, crumbled
1. Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to large bowl.
2. Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Washed and dry arugula; add to bowl with barley mixture.
3. Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle with feta and serve.