Barley, Corn and Cherry Tomato Salad
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 2 cups medium barley
- 1 teaspoon salt
- 1⁄3 cup white wine vinegar
- 1 1⁄2 cups packed basil leaves, rinsed and dried
- 1⁄2 cup olive oil
- 3 cups cooked corn kernels
- 2 lbs cherry tomatoes, halved or,if large,quartered (get the vary-coloured ones if you can)
directions
- Boil barley in water to which the salt has been added, covered, for 40 minutes, or until it is tender.
- Drain, rinse under cold water and drain well.
- In a blender, blend vinegar, basil and oil.
- Add salt to taste and blend until dressing is emulsified.
- In a very large bowl, toss barley with dressing and corn and stir in tomatoes gently.
- Chill, covered, 1 hour.
- May be made up to 1 day in advance.
- Add tomatoes just before serving.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.