BARLEY SALAD
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Ingredients
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 * 1 C pearl barley
 * 4 C chicken stock (or vegetable stock to make this vegan)
 * 2 cloves garlic
 * 1/2 C olive oil
 * 2 Tbsp white wine vinegar
 * 1 tsp cumin
 * 1/2 tsp ancho chili powder
 * 2 ears corn (or 1 12oz can if not in season)
 * 2 roma tomatoes
 * 3 scallions
 * 1/2 C parsley
 * 1 lemon

Procedure
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 1. Rinse the barley in cold water and add to stock in a 3 Qt saucepan. (You can also use pot
    barley for this, but will want to soak it overnight first; also the texture is not quite
    as nice.)

 2. Bring the stock+barley to a boil, then reduce to a simmer. Keep simmering, stirring
    occasionally, until there is no more liquid.

 3. While the barley is cooking, make the dressing: finely mince the garlic, and add to olive
    oil, vinegar, cumin and chili powder in a small bowl. Whisk to combine.

 4. Once the barley has finished cooking (the liquid is gone), remove from heat. Let stand to
    cool in room temperature about 5 minutes. The barley will get clumpy - break it up with a
    fork, and stir in about 1/2 of the dressing.
    
 5. Put the barley in the fridge to cool completely.
 
 6. While the barley is chilling, boil the corn until plump, then remove the corn from the cob
    and separate the kernels (skip this step if just using canned corn).

 7. Finely dice the tomatoes, and slice the dark green ends of the scallions into ringlets.

 8. When the barley has completely chilled (1hr or more), remove from the fridge. Fluff it
    again with a fork, and combine with corn, tomatoes and scallions. Add the rest of the
    dressing and mix thoroughly.

 9. Transfer salad to a serving bowl. Garnish with sprigs of parsley and lemon wedges. Use the
    remainder of the lemon to squeeze 1 Tbsp juice over the top and serve.