Barley and Corn Salad

Photo: Christine Glade / istock

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SERVINGS
12

COOK TIME
40

TOTAL TIME
50

INGREDIENTS
2 1/2 cups water
1 1/4 cups pearl barley
5 medium ears corn, husks and silk removed
1 small bunch basil
1/4 cup rice vinegar
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 large tomatoes (about 8 ounces each), cut into 1/2-inch chunks
2 green onions, thinly sliced

PREPARATION
1. In 2-quart saucepan, heat water to boiling over high heat. Stir in barley; heat to boiling. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender.

2. Meanwhile, place corn on plate in microwave oven. Cook on High 4 to 5 minutes, turning and rearranging corn halfway through cooking. Cool slightly until easy to handle. Chop enough basil leaves to equal 1/3 cup; reserve remaining basil for garnish.

3. With sharp knife, cut corn kernels from cobs. In large bowl, with fork, mix vinegar, oil, salt, and pepper; stir in corn, warm barley, tomatoes, green onions, and chopped basil until combined. If not serving right away, cover and refrigerate up to 4 hours. Garnish with basil leaves.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 155
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Carbohydrates: 26 g
Fiber: 5 g
Protein: 4 g

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