Barley is a source of B-complex vitamins and a good source of soluble fibre, the kind that helps to reduce blood cholesterol levels. Make this salad your contribution to a picnic or potluck dinner.
Ingredients
- 1 cup (250 mL) pearl barley
- 1 cup (250 mL) tightly packed fresh basil leaves
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/4 cup (50 mL) olive oil
- 1/2 tsp (2 mL) cach salt and pepper
- 2 cloves garlic, minced
- 4 cups (1 L) cherry tomatoes, halved
- 2 cups (500 mL) corn kernels, cooked (about 3 cobs)
Steps
- 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, purée 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.)
- Tip: For 4 cups (1 L) cherry tomatoes, you need 2 pint boxes, or about 5 medium-size tomatoes. Cubed seeded tomatoes can be substituted, but add just before serving.
