Grilling the corn gives a nice smoky flavour and a Southwestern touch to this salad. If you are short of time, substitute 2 cups (500 mL) cooked fresh or frozen corn kernels.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2008
MethodDressing: In large bowl, whisk together oil, vinegar, garlic, mustard, paprika, salt and pepper. Set aside.
In saucepan, bring 2 cups (500 mL) water and salt to boil. Stir in barley; cover and simmer over low heat until tender and no liquid remains, about 40 minutes. Add to dressing; let cool.
Meanwhile, husk and remove silk from corn. Place on greased grill over medium-high heat; close lid and grill until tender and lightly charred, 10 to 15 minutes. Let cool.
Cut kernels off cobs; add to barley mixture. Add beans, celery, red pepper and onions; toss. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cheese and parsley.
Nutritional facts Per each of 8 servings: about
- Sodium 329 mg
- Protein 7 g
- Calories 258.0
- Total fat 11 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 36 g
- Iron 15.0
- Folate 34.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 62.0