About recipe

In a recent Farm to Fork Nutrition Education class at Community Servings, our registered dietitian nutritionists guided class participants in the preparation of a versatile Barley, Corn, and Haricot Vert Salad. This bright salad uses early summer vegetables, like Haricot Vert, which are those slim green beans often found at farmer’s markets in May and June. You can also switch up the ingredients by using other grains, different greens, or other cheeses.

Ingredients (serves 4)

• 1/3 cup pearl barley
• 1/2 pound haricot vert (slim green beans) trimmed and cut into 2-inch segments
• 1/2 cup frozen corn,
• 1 large bunch of arugula (about 4 ounces total)
• 3 Tablespoons olive oil
• 2 Tablespoons white wine vinegar
• 2 tablespoons minced shallots
• 1 tablespoon minced fresh thyme
• 1 teaspoon Dijon mustard
• Pinch of salt
• 1-ounce soft fresh goat cheese, crumbled

Preparation

1. Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to large bowl.

2. Cook haricot vert in large pot of boiling salted water until crisp-tender, about 3 minutes. Don’t drain water. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley.

3. Add corn to boiling water and cook for 2 to 3 minutes, then also plunge in ice water. Add to salad bowl.

4. Coarsely chop washed and dried arugula and add to bowl with barley mixture.

5. Whisk olive oil, vinegar, shallots, thyme, and Dijon mustard in small bowl to blend. Pour dressing over barley mixture and toss to coat. Season salad with salt.

6. Sprinkle with goat cheese and serve.