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Barley Salad with Tomatoes and Corn

By The Canadian Living Test Kitchen

Tested till perfect

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Barley Salad with Tomatoes and Corn

This recipe makes 6 servings

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Nutritional Info
Per Serving: about -
cal 290
pro 7 g
total fat 12 g
sat. fat 2 g
carb 43 g
fibre 5 g
chol 4 mg
sodium 312 mg
% RDI: -
calclum 10
iron 14
vit A 7
vit C 32
folate 24

More great recipes from this menu:

Barley is a source of B-complex vitamins and a good source of soluble fibre, the kind that helps to reduce blood cholesterol levels. Make this salad your contribution to a picnic or potluck dinner.

Ingredients

  • 1 cup pearl barley
  • 1 cup tightly packed fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 4 cups cherry tomatoes, halved
  • 2 cups corn kernels, cooked (about 3 cobs)

Preparation

Bring large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again.

Meanwhile, in food processor or blender, pur?basil, Parmesan, oil, salt and pepper; stir in garlic. Toss with barley. Add tomatoes and corn; toss again. (Make ahead: Cover and refrigerate for up to 2 days.)

Additional information :

Tip: For 4 cups (1 L) cherry tomatoes, you need 2 pint boxes, or about 5 medium-size tomatoes. Cubed seeded tomatoes can be substituted, but add just before serving.

Source : © CanadianLiving.com

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