Southwestern Barley Salad

Summer, simplified: 

1) Make one large salad filled with whole grain, veggies, a little protein, and great flavor. 

2) Divide into lunch sized portions. 

3) Store in fridge, grab and go, and enjoy calmer mornings without the "what's for lunch?" scramble all week long. 

A few years ago, Mark Bittman posted this piece about 101 simple summer salads (and this earlier piece with 101 simple summer dinners). For me, both of these articles not only gave me great meal ideas, but served as a reminder that eating seasonally isn't just about eating what ever comes out of the ground that month; it's also about embracing change in the way we prep meals. In the summer, the oven stays cool while we fire up the grill. I find us eating much more fresh, raw fruits and veg versus the soft creamy comfort foods of winter. And almost weekly we're attending a summer picnic or potluck, or hosting a party ourselves where a big bowl of salad like this ends up pleasing a crowd. 

Heavily adapted from a quinoa salad in the green Gourmet Today cookbook, feel free to replace the barley with quinoa - I just had barley on hand. The roasted poblano chiles add a kick, even with all the seeds removed. If you aren't a fan of spice, pare it down to only two chiles. If you can't find queso fresco, use feta but cut down the amount a bit, since the flavor is stronger. I thought about throwing in some chives, but the radishes added enough bite for me. And even though this is a work week for me, with this salad's summery lime and cilantro, I'll be one happy camper all week long. 

Southwestern Barley Salad

1 cup barley

Salt

1 cup frozen corn kernels, cooked, drained and cooled

1/4 cup green pumpkin seeds (pepitas)

3/4 tsp. cumin powder

3 large poblano chiles

1 tomato, chopped

About 6 radishes, thinly sliced

3 Tbls chopped fresh cilantro

1/4 lb. queso fresco, crumbled

1 and 1/2 Tbls. olive oil

1/2 cup orange juice (fresh oj, if you have oranges on hand)

3 Tbls. fresh lime juice

1/4 tsp. freshly ground black pepper

Cook barley according to package directions, including a pinch of salt in the water; place in a large bowl and set aside to cool. 

Roast chiles on the grill until blackened on all sides. Place blackened chiles in a glass bowl and cover top of bowl with plastic wrap. When cool enough to handle, peel away blackened skin, remove seeds, and chop flesh into 1/4" pieces. Add chiles to barley, along with corn, tomato, radishes, cilantro and queso fresco. 

Toast the pumpkin seeds briefly in a dry cast iron skillet until they start to puff and brown. Set aside to cool, then add to barley salad. Pour olive oil over salad and toss.  

Make dressing by whisking together orange and lime juices, cumin, 1 tsp. salt, and pepper until salt is dissolved. Drizzle over salad, toss until combined.