After eating my way thru New York City  – it was time for me to, um, eat healthier. This means – cut down on eating out and make more salads at home!!

Here’s two of my favorite corn salads.

(original recipe posted on The Pioneer Woman – sadly I cant find the exact link – sorry )

4 ears of corn, cooked

1/2 red onion, finely chopped

2 large avocados (I used only 1)

1 jalapeno, seeded and finally diced (I only used a little)

Dressing:

juice of 1 lime

plenty of cilantro

salt

1 tbsp of vinegar

1 tsp of sugar

Preparation: Boil water in a saucepan. Then add corn. Boil till tender. Rinse. Drain. Then slice off corn from the cobb.

Dice avocado, red onion and jalapeno.

Dressing: Using a food processor, combine the cilantro, vinegar, lime juice, salt and sugar.

Assembly: Add corn to other ingredients. Pour dressing over the corn mixture. Toss. Cover and refrigerate.

END RESULT:

Barley and Corn Salad with Basil Chive Dressing

(original recipe posted on epiciurious)

2 cups water

3/4 tsp salt

1 cup barley

2 cups corn

1/3  cup oil

1/3 cup  fresh basil

3 tablespoons chives

1 1/2 tablespoons red wine vinegar

1/4 tsp sugar

1/4 tsp black pepper

Preparation:

Bring a large saucepan to boil – then place the corn in the boiling water till tender. Rinse. Drain. Then cut off kernels from the cobb.

Next, bring 2 cups of water with 1/4 tsp of salt to boil in another large saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender. About 10-15 minutes

For the Dressing: Pulse in a cusinart – oil, basil, chives, vinegar, sugar and pepper,  and the remaining 1/2 tsp of salt

Assembly: Slice corn of off the ears – transfer to a bowl. Add the barley. Add the dressing. Toss to combine.

END RESULT:

I love salads. Do you?