Corn Salad

Corn Salad
Corn Salad

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Ingredients

  • 2

    C water, plus 1 T

  • 3/4

    tsp salt, divided

  • 1

    C. quick-cooking barley

  • 2

    C. corn kernels (4 ears)

  • 1/3

    C olive oil

  • 1/3

    C chopped fresh basil

  • 3

    T. chopped fresh chives

  • 1 1/2

    T. red-wine vinegar

  • 1/4

    tsp. sugar

  • 1/4

    tsp. black pepper

  • 3

    Belgium endives, trimmed and sliced crosswise to 1/2 inch thick

  • Halved cherry tomatoes for garnish

Directions

1. Bring 2 C water and 1/4 tsp. salt to boil in a saucepan. Stir in barley; reduce heat and simmer, covered, 10 min. Remove; from heat. Let stand 5 minutes. 2. Cook corn in a large pot of boiling water, 1 minute. Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl. 3. In a blender, combine oil, basil, chives, vinegar, sugar, 1/2 tsp. salt, pepper, and 1 T. water. Drain barley and add to corn. Stir in endives and dressing. Top with tomatoes.

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