Cold Barley Salad

Name: Cold Barley Salad
Ingredients: FOR THE SALAD:; 1 cup Barley, Cooked Per Manufacturer's Instruction; 1 cup Corn Kernels, Fully Cooked; 1 cup Shelled Soy Beans, Fully Cooked; 1/2 whole Red Onion, Finely Minced; 1 cup Cherry Tomatoes, Cut In Half; 6 slices Pancetta, Diced And Fully Cooked; 3/4 teaspoons Sea Salt; 1/2 teaspoons Black Pepper; 1/2 cups Queso Fresco, Crumbled; 2 whole Avocados, Diced; FOR THE VINAIGRETTE:; 5 cloves Garlic, Chopped; 2 Tablespoons Red Wine Vinegar; 5 leaves Basil, Chopped; 4 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Water; 1 Tablespoon Lemon Juice; 2 Tablespoons Red Onion, Minced; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper

21 ingredients

3 steps

Ingredients

FOR THE SALAD:
1 cup Barley, Cooked Per Manufacturer's Instruction
1 cup Corn Kernels, Fully Cooked
1 cup Shelled Soy Beans, Fully Cooked
1/2 whole Red Onion, Finely Minced
1 cup Cherry Tomatoes, Cut In Half
6 slices Pancetta, Diced And Fully Cooked
3/4 teaspoons Sea Salt
1/2 teaspoons Black Pepper
1/2 cups Queso Fresco, Crumbled
2 whole Avocados, Diced
FOR THE VINAIGRETTE:
5 cloves Garlic, Chopped
2 Tablespoons Red Wine Vinegar
5 leaves Basil, Chopped
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Water
1 Tablespoon Lemon Juice
2 Tablespoons Red Onion, Minced
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper

Directions

1

In a large bowl, combine the cooked barley, corn kernels, soy beans, red onion, cherry tomatoes, and pancetta. Season with salt and pepper. Toss to combine and set aside.
2

For the vinaigrette, in a blender or food processor, combine the garlic, red wine vinegar, basil leaves, extra virgin olive oil, water, lemon juice, red onion, salt and pepper. Pulse until smooth. Set aside.
3

Drizzle the vinaigrette into the barley salad and stir to coat evenly. Serve the salad out and top with queso fresco and avocado. Enjoy!