PEARLED BARLEY AND CORN SALAD

PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013

1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced

In a small pot, cover the barley with a couple inches of water.  Cover pot and bring to boil.  Salt the water and cook the barley until al dente, about 25 minutes.  Drain.
In a large skillet, heat the oil over medium-high.  When the oil ripples, add the corn; cook until lightly browned.  Stir in the onion, celery, and garlic; cook for 2 minutes.  Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture;  stir to combine.  Dress with the evoo, lemon juice and zest.  Season and serve at room temperature. or cold.