Salad with pearl barley, corn and zucchini

Ingredients:

• 1/2 cup pearl barley
• 3 small zucchinis, cut into small pieces
• 6 ears of corn, kernels removed
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 4 green onions, thinly sliced
• 1 cup finely chopped basil
• 3/4 cup crumbled goat cheese

Preparation:

1. Bring a saucepan of salted water to a boil. Add the pearl barley and cook until tender, 45 to 50 minutes. Drain and transfer to a large bowl.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir the vegetables into the barley and let cool.
3. In a small bowl, combine the vinegar, remaining 6 tablespoons olive oil, 1/4 teaspoon salt, and pepper. Pour the dressing over the salad, add the green onions and basil, and toss. Top with goat cheese.
   
   Recipe asparagus and corn salad.