Barley Salad with Tomatoes and Corn
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.
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
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1 cup (250 mL) pearl barley
1 cup (250 mL) tightly packed fresh basil leaves
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (50 mL) olive oil
1/2 tsp (2 mL) cach salt and pepper
2 cloves garlic, minced
4 cups (1 L) cherry_tomatoes, halved
2 cups (500 mL) 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
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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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