Smoky Corn Tomato Multigrain Salad. Summer gets pretty hot and humid where I live. Heating up the kitchen isn’t always the best answer to obtain a satisfying meal. This easy recipe only involves cooking a multigrain mixture on the stove for about 15 minutes and dicing some vegetables. You can cook the multigrain mixture in the morning when it’s still cool and then assemble this salad for dinner.
Whole Foods Market sells a couple of multigrain mixtures that are good for this recipe and also make good additions to soups.
Start out by cooking the multigrain mixture per the package instructions and chill it. Make a vinaigrette by mixing fig infused vinegar (I like the Alessi brand), white wine vinegar, EVOO, and agave syrup. Season with salt to taste and set aside. Then mix together the chilled multigrain mixture, some thinly sliced red onion, roasted corn kernels, and diced ripe tomatoes. Toss with the vinaigrette. Add some finely chopped fresh basil and mint leaves. Toss again until mixed nicely.
Tastes best chilled. Serve over chopped frisee lettuce (curly endive) or chopped baby arugula leaves. Top with goat cheese chunks and toasted sliced almonds.
Offer with buttered bread topped with sliced smoked salmon for a gorgeous meal. A nice dry white wine goes well with this dish.
From the kitchen of A Food Lover’s Delight….
Smoky Corn Tomato Multigrain Salad
2 cups (cooked) barley/pea/lentil mixture, cooled
1/4 cup Alessi fig infused balsamic vinegar or white balsamic vinegar
2 T white wine vinegar
1/3 cup extra virgin olive oil
1 T agave syrup
1/2 c thinly sliced red onion
1 c roasted corn kernels
2 medium tomatoes, diced
3/4 c fresh basil leaves, packed
1/4 c fresh mint leaves, packed
2 c frisee lettuce or baby arugula leaves, packed, then chopped
4 oz softened goat cheese
1/4 c toasted sliced almonds
1. Make the barley/pea/lentil mixture to result in two cups of cooked multigrains. Let cool.
2. Whisk together the fig balsamic vinegar, white wine vinegar, olive oil, and agave syrup until combined. Season with salt.
3. Toss together the sliced red onion, roasted corn, and diced tomatoes with the cooled multigrains mixture.
4. Add the vinaigrette and mix well.
5. Finely chop the basil and mint leaves. Add them to the vegetable and multigrains mixture and toss again.
6. Chill for two hours or overnight.
7. To plate, arrange the chopped frisee lettuce or chopped baby arugula leaves on plates. Top with the chilled vegetable and multigrain salad. Dot with dabs of softened goat cheese and sprinkle with sliced almonds.
8. And serve!
Serves 2 as a main course or 4 – 6 as a salad course. Offer with sliced baguette or your favorite bread.
Variations: Use a different multigrains mixture. Add some diced bell pepper and chopped cremini mushroom caps or other veggies you think might be good. Add some chopped dates. Try a different vinegar. Use feta cheese crumbles instead of the goat cheese. Add some chilled cooked shrimp for a bit more protein.
Order the multigrain mixture that I used for this salad from Amazon:
Order some Alessi fig-infused balsamic vinegar from Amazon:
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