Barley Salad with Tomatoes and Corn

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

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

Method

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.)

Nutritional facts <b>Per Serving:</b> about

  • Sodium 312 mg
  • Protein 7 g
  • Calories 290.0
  • Total fat 12 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 43 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Barley Salad with Tomatoes and Corn

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