Corn Salad
By á-2512
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Servings 6
Preparation time 25mins
Cooking time 25mins
Preparation
Step 1
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.
You'll also love
- BOURSIN GARLIC-FINE HERBS CHEESE... 0/5 (0 Votes)
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
- Ginger Shallot Marinade 0/5 (0 Votes)
- Mac and Cheese Corn Dogs 0/5 (0 Votes)
Review this recipe