Lunch: Barley and Corn Salad with Basil Chive Dressing

This recipe includes superfoods such as:

Barley, Basil

Health benefits of Barley and Corn Salad with Basil Chive Dressing

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Instructions

Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.