Corn and Barley Relish Recipe

Corn and Barley Relish Recipe photo by Taste of Home

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Barley is an over-looked grain but it is so delicious and easy to work with. This relish highlights barley with corn and peppers.—National Barley Foods Council, Mary Sullivan, Spokane, Washington

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Corn and Barley Relish Recipe

Prep: 15 min. + chilling Cook: 55 min.

Yield: 40 Servings

15 55 70

Ingredients

3 cups water
1 cup medium pearl barley
3/4 teaspoon salt, divided
1 cup fresh or frozen whole kernel corn
1/3 cup olive oil
1/4 cup vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Pepper to taste
1 cup diced fresh tomatoes
1/2 cup diced green or sweet red pepper
2 green onions, thinly sliced

Directions

In a saucepan, combine water, barley and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add corn; simmer for 10-15 minutes or until tender.
Meanwhile, in a jar with a tight-fitting lid, combine oil, vinegar, basil, pepper and remaining salt; shake well. Pour over warm barley mixture and toss to coat. Chill for 30 minutes. Gently fold in tomatoes, green pepper and onions. Chill for 2-3 hours. Yield: 5 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 39 calories, 2 g fat (trace saturated fat), 0 cholesterol, 46 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Corn and Barley Relish in Country Woman July/August 1999, p40