Barley Salad with Tomatoes and Corn
This recipe makes 6 servings
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 |
- Portion size: 6
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 1cuppearl barley
- 1 cup 1cuptightly packed fresh basil leaffresh basil leaves
- 1/3 cup 1/3cupgrated Parmesan cheese
- 1/4 cup 1/4cupolive oil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 2 2cloves garlic, minced
- 4 cups 4cupscherry tomatocherry tomatoes, halved
- 2 cups 2cupscorn 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
