Do you know what will be here soon? PUMPKIN SPICE LATTES!! The weather yesterday and today in North Carolina has been gorgeous. The mornings are reminiscent of early fall and it definitely puts an extra bounce (or wiggle) in my step.
So soak up the sunshine while you still can…
and eat up all the fresh summer veggies while they are still around! Tired of eating the same old grilled corn (as if that could ever get old!) and sliced veggies? Then you’re in luck! Here’s an easy, delicious summer barley salad that is full of nutrition and a fun summer, citrusy zing!
Summer Vegetable and Barley Salad
and because I forgot to put it in the group picture… 🙂
- 1/2 c barley
- 1.5 c chicken broth (of vegetable broth)
- 1 medium green bell pepper
- 2-3 roma tomatoes
- 1 c corn kernels
- 1/4 c sliced scallions
- 1/4 c minced fresh basil
- 2 Tbsp + 1 tsp lime juice
- 1 Tbsp olive oil
- salt and pepper to taste
In a saucepan over medium heat, toast the barley for 8 minutes.
Or until it looks like this:
Add broth, bring to a boil, then cover and reduce to low. Let simmer for about 35 minutes until the barley has soaked up all the liquid. Remove from heat and let cool.
Meanwhile, chop up your veggies. Remove all the seeds from the tomatoes before dicing and dispose of them. They’ll make your salad soggy.
Once the barley is cool, throw everything into a bowl. Ad your olive oil, lime juice and salt and pepper.
Mix it up and serve!
It’s tasty right away, or you can store it over night in the fridge and let the flavors meld even more. The chewiness of the barley makes the texture of this summer salad addicting- so good! And the lime really adds a flavorful zing!
I highly recommend making this before all the summer veggies disappear.
What summer veggie will you miss the most?
I pretty much live for tomato season, so I’ll be sad when all these amazing vine ripe tomatoes start disappearing!