You can use thawed frozen corn too. This is one good salad. Mari Barley Salad With Corn And Peas 3/4 cup pearl barley 3 cups cooked fresh corn from 3 large or 6 small ears 1/2 cup fresh green peas, lightly steamed or 1/2 cup frozen petite peas, thawed 4 ripe plum tomatoes, diced 1/2 cup celery stalk, diced 2 scallions, white and light green parts, sliced 3 tablespoons chopped fresh dill 3 tablespoons olive oil juice of 1/2 to 1 lemon to taste feta cheese, optional, for garnish In medium saucepan, bring 2 1/2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature. In large bowl, combine barley with remaining ingredients except feta cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired. Serves 6.
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