Barley-Corn Confetti Salad
A wholesome, easily digested grain with a sweet taste and chewy, substantial texture, barley is an excellent choice for a grain salad. Recipe by The Mitoku Company
Serves 4 to 6
1 cup barley
6 cups water
¼ teaspoon  sea salt
2 cups cooked fresh corn kernels (cut from 2 to 3 ears)
½ cup minced scallion
1 red bell pepper, seeded and finely diced
½ cup minced parsley
Mustard Vinaigrette:
2-3 tablespoons brown rice vinegar or lemon juice (to taste)
1 tablespoon white miso
1 tablespoon Dijon-style mustard
1/3 cup extra virgin olive oil
Rinse and drain barley 3 or 4 times, or until rinse water is almost clear. Bring water and salt to a boil. Add barley and simmer, covered, for 40 minutes, or until it is just tender. Rinse under cold water; drain well. In a medium-sized bowl, toss barley with remaining salad ingredients.
In a small bowl combine the vinegar or lemon juice, miso, and mustard. Add the oil and whisk vigorously until it has emulsified. Drizzle the dressing over the salad, toss and serve.
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