This Summer Corn and Barley Salad is packed with flavor and summer’s sweet corn, tomatoes, avocados, and fresh basil. The barley rounds it out for an extremely healthy and fiber-rich salad, making it the perfect side to any summer meal.
Steam or boil corn for about 20-22 minutes. Place cooked corn into an ice bath, then cut the kernels off the cob. Place the corn kernels, barley, onion, tomatoes and avocado into a large bowl.
In a small bowl, whisk together the sherry vinegar, olive oil and garlic. Drizzle over the salad, season with the salt and pepper to taste, and toss. Add the feta cheese and gently mix again. Store in a tightly sealed container in the refrigerator until ready to serve.