Tomato, corn & barley salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2.25 cups chicken broth.5 cup medium pearled barley3 ears corn2 large tomatoes, diced1.25 cups cucumber - peeled, seeded, diced.25 cup Creamy Italian salad dressingS+P to tasteoil of your choice (we use EVOO)
1 - Bring broth to boil in medium saucepan. Stir in barley, reduce heat, cover, and simmer 30 minutes - until most of the broth is absorbed and barley is firm-tender.
2 - Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides - about 10 minutes. Remove kernels with a sharp knife (should yield about 2 cups).
3 - Place corn, tomatoes, cucumbers, and barley in a large mixing bowl. Pour dressing over top and toss to mix. Season with freshly ground pepper and kosher salt to taste. Serve at either room temperature or chilled. ENJOY!!!
* Makes 5 one-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user STRINGI719.
2 - Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides - about 10 minutes. Remove kernels with a sharp knife (should yield about 2 cups).
3 - Place corn, tomatoes, cucumbers, and barley in a large mixing bowl. Pour dressing over top and toss to mix. Season with freshly ground pepper and kosher salt to taste. Serve at either room temperature or chilled. ENJOY!!!
* Makes 5 one-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user STRINGI719.
Nutritional Info Amount Per Serving
- Calories: 174.2
- Total Fat: 5.8 g
- Cholesterol: 2.2 mg
- Sodium: 543.3 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.3 g
- Protein: 5.0 g
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