I really loved this. In spring, the haricot verts are particularly sweet, and all the ingredients worked so well together. The original recipe calls for goat cheese; I modified it here and there, and simply added little pats of soy cream cheese. Delicious.
Barley and corn salad with arugula and haricot vert
1/3 cup pearl barley
1/2 pound haricot vert (slim green beans), trimmed and cut into 2″ segments
1 cup fresh corn kernels (from about 1 large ear)
1 large bunch of arugula (about 4 ounces total)
1/4 cup extra virgin olive oil
1/8 cup white wine vinegar
1 tablespoon minced shallots
1 tablespoon minced fresh thyme
1 teaspoon dijon mustard
little pats of soy cream cheese
Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to a large bowl.
Cook haricot vert in a large pot of boiling salted water until crisp-tender – about 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried arugula; add to bowl with barley mixture.
Whisk olive oil, vinegar, shallots, thyme, and dijon mustard in a small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle the little pats of soy cream cheese and serve. Makes 4 servings.