Barley and Corn Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Barley and Corn Salad calories by ingredient


Introduction

There is no reason to remove silk first; it comes off when husks are removed after cooking. There is no reason to remove silk first; it comes off when husks are removed after cooking.
Number of Servings: 12

Ingredients

    Barley, Pearl
    Water
    Sweet Corn
    Basil
    Rice Vinegar
    Olive Oil
    Salt
    Black Pepper
    Red Tomatoes
    Scallion

Directions

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.