Ingredients for Barley Corn And Cherry Tomato Salad
- 1 cup uncooked barley
- 1 1/4 teaspoons salt
- White Wine Vinegar
- 1/2 cup packed fresh basil leaves
- 1/2 cup extra virgin olive oil
- 2 cups fresh or frozen corn kernels
- 2 cups cherry tomatoes, halved or quartered
- 4 cups water
- 1/4 cup red wine vinegar
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How to Make Barley Corn And Cherry Tomato Salad
- Bring 4 cups of water to a boil in a medium saucepan. Add 1 teaspoon of salt.
- Add 1 cup of barley to the boiling water. Reduce heat to low, cover, and simmer for 40 minutes, or until tender.
- Drain the barley in a fine-mesh sieve and rinse under cold water until cool. Drain well.
- While the barley cooks, prepare the dressing: In a blender, combine 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 cup packed fresh basil leaves, and 1/4 teaspoon salt. Blend until smooth and emulsified.
- In a large bowl, combine the cooked barley, 2 cups of fresh or frozen corn kernels, and 2 cups of cherry tomatoes, halved or quartered if large.
- Pour the dressing over the barley mixture and gently toss to combine.
- Cover the salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld. (Can be made up to 1 day in advance.)
- Before serving, gently stir in the remaining cherry tomatoes (if using some for garnish) and taste, adjusting seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
8g
Carbs
13g
