I love this salad. Tender beef, sweet roasted corn, and chewy barley tossed with a lime and cumin dressing is absolutely fabulous and surprisingly filling. I made a mistake and accidentally used paprika instead of chili powder when I first made it, only to realize it right before grilling. My teen loved it so much he asked me to make it with both spices next time!
Beef, Barley, and Corn Salad
Adapted from Canadian Living
Photo copyright Karen Humphrey
2 cups cooked barley (1/2 cup dry)
1 ½ cups cooked corn kernels
1 ½ chopped tomatoes
1/3 cup chopped fresh coriander
1/3 cup red onion, chopped
¾ tsp cumin
¼ tsp salt
3 Tbsp olive oil
3 Tbsp lime juice
4 cups shredded red leaf lettuce
1-2 avocados, sliced
2 tbsp vegetable oil
1 tsp chili powder
1 tsp paprika
½ tsp salt and pepper
1 lb beef strip loin grilling steak, 1 inch thick
Stir together the oil, chili powder, paprika, salt and pepper together in a bowl. Brush it all over the steak and set aside at room temperature for about 15 minutes.
Put the steak on a medium high grill, close the lid and grill for about 8 minutes until medium rare, turning once. Remove from the grill and allow to stand for about 5 minutes before slicing across the grain.
Meanwhile, toss together the cooked barley, corn kernels, tomatoes, coriander, and red onion together in a bowl. In a jam jar, measure the olive oil, lime juice, cumin and salt. Put a lid on the jar and give it a good shake, before pouring the dressing over the barley mixture and tossing.
To serve, divide the lettuce among the plates, then top with some of the barley mixture, slices of avocado, and steak.