A fresh and summery salad that’s perfect for a barbecue. This recipe is courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB.
In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.
Cook barley according to package directions. Allow to cool completely.
Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.
Pour reserved vinaigrette over salad ingredients and toss gently to combine.