Well, we didn’t go that far but we did go to eastern North Carolina. While we had some family time we were on the outer skirts of Hurricane Irene. I am grateful that (for now) the damage has been minimal for our state and that Irene chilled out a bit. No one really wants to see disaster so those of you scoffing that it was no big deal, well good. It definitely could have been not a good turn out. Now we can all hope the best for the ones that are dealing with flooding and just a good ol mess.
As for the weekend, it is always nice to have face time with folks you don’t get to see as much as you like. We ate like king and queens, laughed till our faces were sore and drank from the local tap. One recipe I will most definitely steal and repeat is the green bean and barley salad that my cousin Erin made. We didn’t manage to get any photos of the spread but it was all so delicious and the salad completed the meal. (That tends to happen when you are having so much fun)
I did not get the exact recipe but this is what I am sure made it in the mix…
Green Bean and Barley Salad:
- 2/3 cup pearl barley
- 1 pound green beans, trimmed
- 1 cup fresh corn kernels (from about 1 large ear)
- 4 large bunches arugula (about 4 ounces total)
- 3 tablespoons minced shallots
- Champagne Vinaigrette
Prepare the Barley and Green Beans, let cool. Combine all the ingredients and let cool in fridge. Toss with vinaigrette about 10 minutes prior to serving. (Erin used Orzo instead of Barley simply because that is what she had and it was already prepared. I really like it with the Orzo. Also, we did not toss the arugula with the beans and sauce, but that is an option)
What are some of your favorite bean salads?