Barley, Corn, and Mackerel Medley

Ingredients

• 1⅓ cups quick pearl barley (see Note )
• 1⅓ cups frozen corn kernels
• 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher or sea salt
• 2 (4- to 6-ounce) tins boneless, skinless mackerel in oil, drained
• 1 bell pepper (any color), seeded and chopped
• 1 cup chopped fresh cilantro or parsley, leaves and stems

Instructions

1. 1Prepare the quick pearl barley according to the package directions, omitting any salt.
2. 2Drain the cooked barley in a colander and immediately stir in the frozen corn kernels to thaw them while cooling the grains.
3. 3Place the colander over a bowl and let the barley and corn mixture rest until cooled.
4. 4Grate the zest of the lemon directly into a large serving bowl using a fine rasp or zester.
5. 5Halve the zested lemon and squeeze out exactly two tablespoons of juice into the same bowl, reserving any extra for another purpose.
6. 6Whisk the olive oil, minced garlic, black pepper, crushed red pepper, and salt into the lemon juice until fully incorporated.
7. 7Fold the cooled barley and corn, drained mackerel, chopped bell pepper, and fresh cilantro into the dressing.
8. 8Toss everything thoroughly to coat the ingredients and serve immediately, or chill in the refrigerator for later.

Nutrition

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