(Serves 6)

• 1 cup pearled barley
• 1 lb asparagus, cut on the diagonal into 1” pieces, woody ends discarded
• 2 cups corn, fresh or frozen kernels
• 1 carrot, peeled and grated
• 1 cup diced roasted red pepper
• 1 15-oz can black beans, drained and rinsed

Lemon Pesto Dressing:

Whisk together:
• 1/3 cup prepared pesto, either store-bought or homemade. I had some frozen into cubes from last summer and used those.
• ½ cup extra virgin olive oil
• zest and juice of 2 lemons
• salt and pepper

To cook the barley, bring 6 cups of water to a boil and add the barley and a pinch of salt. Reduce the heat to a medium simmer and cook for 30-40 minutes until the barley is tender. Drain and rinse under cold water.

Lightly blanch the asparagus and the corn in boiling water for just about two minutes until they are just tender but still crisp. Drain and rinse under cold water.

Toss the barley, asparagus, corn, carrot, roasted red pepper, and beans into a mixing bowl. Add the dressing and toss well.