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