Chipotle Barley Salad with Corn Zucchini and Radishes recipes

Ingredients

• 2 1/2 teaspoons salt
• 1 cup pearl barley, thoroughly rinsed in cold water and drained
• 1 cup diced zucchini
• 2 tablespoons finely chopped red onion or shallot
• Juice of 1 lemon
• 2 teaspoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1-2 teaspoons adobo from a can of chipotles in adobo sauce, plus a little chopped chipotle
• 2 teaspoons honey
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1 cup corn kernels, cut from the cob or defrosted frozen
• 1/4 cup diced radishes
• 1/4 cup chopped cilantro, plus more for garnish

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