Barley and Corn Salad
- Number of Servings: 12
Ingredients
Barley, PearlWaterSweet CornBasilRice VinegarOlive OilSaltBlack PepperRed TomatoesScallion
In 2-quart saucepan, heat water to boiling over high heat. Stir in barley; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender.
Meanwhile, place corn on plate in microwave oven. Cook on High 4 to 5 minutes, turning and rearranging corn halfway through cooking. Cool slightly until easy to handle. Chop enough basil leaves to equal 1/3 cup; reserve remaining basil for garnish.
With sharp knife, cut corn kernels from cobs. In large bowl, with fork, mix vinegar, oil, salt, and pepper; stir in corn, warm barley, tomatoes, green onions, and chopped basil until combined. If not serving right away, cover and refrigerate up to 4 hours. Garnish with basil leaves.
Number of Servings: 12
Recipe submitted by SparkPeople user SCOLLI7.
Meanwhile, place corn on plate in microwave oven. Cook on High 4 to 5 minutes, turning and rearranging corn halfway through cooking. Cool slightly until easy to handle. Chop enough basil leaves to equal 1/3 cup; reserve remaining basil for garnish.
With sharp knife, cut corn kernels from cobs. In large bowl, with fork, mix vinegar, oil, salt, and pepper; stir in corn, warm barley, tomatoes, green onions, and chopped basil until combined. If not serving right away, cover and refrigerate up to 4 hours. Garnish with basil leaves.
Number of Servings: 12
Recipe submitted by SparkPeople user SCOLLI7.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 285.5 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.7 g
- Protein: 3.6 g
Member Reviews