Barley Salad with Zucchini, Corn, and Radishes

It is getting to be that time of year when it is impossible to ignore just how much wonderful summer squash there is, but one's ability to whole-heartedly envelope it grilled is starting to wan. It is great that way, but there is so much squash at such a great price, that you really need to eat it several times a week. In addition to breaking out old favorites, I have been trying some new recipes--this is a variation on a salad that I found on a great food blog, 'Big Girls, Small Kitchen'. They have quite a lot of grain based salads that veer away from pasta and potatoes, so well worth exploring their web site!

1 teaspoons salt
1 cup pearl barley
1 cup diced zucchini
1/4 c. finely chopped red onion
2 Tbs. lemon juice
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 Tbsp. adobo from a can of chipotles in adobo sauce
2 teaspoons honey
1/4 cup olive oil
1 teaspoon ground cumin
1 cup corn kernels, cut from the cob or defrosted frozen
1/4 cup sliced radishes
1/4 cup chopped cilantro, plus more for garnish

In a medium stockpot, bring 2 1/2 cups of water and 1 teaspoon salt to a boil. Add the barley and reduce to low heat. Simmer, uncovered, for about 45 minutes, until the barley is al dente. If liquid remians, drain the barley in a colander or use the lid of the pot to strain off any excess moisture. Set aside. Meanwhile, bring another small pot of water to boil and add 1/2 teaspoon of salt. Add the diced zucchini and cook for about 2 minutes, until the zucchini is just cooked. Drain in a colander and shock with cold water. Drain again and set aside. In a salad bowl, whisk together the red onion, lemon juice, vinegar, mustard, honey, and adobo. Drizzle in the olive oil, whisking as you go, until the dressing is emulsified. Stir in the cumin and remaining 1 teaspoon of salt. Add the barley, zucchini, corn, radishes, and cilantro and toss to combine. Taste for seasoning, and serve at room temperature, garnished with the extra cilantro. This can be made up to a day in advance and stored in the fridge. Let come to room temp before serving