Ingredients for Barley Salad With Tomatoes And Corn
- 1 cup pearl barley
- 1/2 cup packed fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 1/2 cups chopped tomatoes
- 1 cup fresh or frozen corn kernels
- salt and pepper, to taste
- 4 cups water
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How to Make Barley Salad With Tomatoes And Corn
- Bring 4 cups of water to a boil in a large pot. Add 1 cup of barley and bring back to a boil.
- Reduce heat to low, cover, and simmer for 50 minutes, or until the barley is tender.
- Drain the barley and rinse under cold running water until cooled. Set aside.
- In a food processor, combine 1/2 cup packed fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, and 2 cloves of minced garlic. Puree until smooth.
- Season the basil mixture with salt and pepper to taste.
- In a large bowl, gently toss the cooked barley with the basil dressing.
- Add 1 cup of fresh or frozen corn kernels and 1 1/2 cups of chopped tomatoes to the barley mixture.
- Toss gently to combine. Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Can be made 2 days ahead.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
20g
Carbs
17g
