Menu Enter a recipe name, ingredient, keyword...

Corn Salad

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Review this recipe

SWEET BOURBON CORN PUDDING Battered Deep Fried Corn on The Cob