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Barley Salad with Tomatoes & Corn

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Barley is a great source of B-complex vitamins and a good source of soluble fibre, this recipe is definitely gout friendly.

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 1 cup (250-mL) pearl barley
  • 1 cup (250-mL) tightly packed fresh basil leaves
  • 1/3 cup (75-mL) Parmesan cheese, grated
  • 1/4 cup (60-mL) olive oil
  • 1/2 teaspoon (2-mL) sea salt
  • 1/2 teaspoon (2-mL) pepper
  • 2 cloves garlic, minced
  • 4 cups (1-L) cherry tomatoes, halved or about 5 medium-size tomatoes.
  • 2 cups (500-mL) corn kernels, cooked (about 3 cobs)

Details

Servings 4
Preparation time 10mins
Cooking time 60mins
Adapted from lh3.googleusercontent.com

Preparation

Step 1

Bring large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again.

Meanwhile, in food processor or blender, put basil, Parmesan, oil, salt and pepper; stir in garlic. Toss with barley. Add tomatoes and corn; toss again.

Make ahead: Cover and refrigerate for up to 2 days.

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