Chipotle Barley Salad With Corn, Zucchini, And Radishes

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 teaspoons salt

1 cup pearl barley, thoroughly rinsed in cold water and drained

1 cup diced zucchini

2 tablespoons finely chopped red onion or shallot

Juice of 1 lemon

2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

1-2 teaspoons adobo from a can of chipotles in adobo sauce, plus a little chopped chipotle

2 teaspoons honey

1/4 cup olive oil

1/2 teaspoon ground cumin

1 cup corn kernels, cut from the cob or defrosted frozen

1/4 cup diced radishes

1/4 cup chopped cilantro, plus more for garnish

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