Barley Salad with Tomatoes & Corn
By Sharon T
Barley is a great source of B-complex vitamins and a good source of soluble fibre, this recipe is definitely gout friendly.
- 4
- 10 mins
- 60 mins
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)
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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