Tested till perfect Barley Salad with Tomatoes and Corn

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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)
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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.

Nutritional Information Per Serving: about

cal 290 pro 7g total fat 12g sat. fat 2g
carb 43g fibre 5g chol 4mg sodium 312mg

% RDI:

calclum 10 iron 14 vit A 7 vit C 32
folate 24
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