This salad started out with cooked pearled barley, roasted corn, sautéed Padron peppers, cucumber, celery leaves and stems and green onions.
For more flavor I added chopped feta cheese.
Even this late in the season asparagus will occasionally send up a lone spear. I threw that in too.
The salad desperately needed a dressing. I blended together cilantro, Vidalia onion, olive oil, white balsamic vinegar and water.
The dressing, of course, tinged the salad green, so to balance the colors and complete the salad I added sun-dried tomatoes.