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Tomato Barley Salad Recipe

I like to serve this fuss-free salad alongside barbecued chicken for a hot summer evening dinner on the deck.—Sandi Lange, Sherwood Park, Alberta

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Tomato Barley Salad Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

4 cups cold cooked medium pearl barley
1/3 cup grated Parmesan cheese
1/4 cup canola oil
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
4 cups halved cherry tomatoes
2 cups frozen corn, thawed

Directions

Place barley in a large bowl. In a small bowl, combine the cheese, oil, basil, garlic, salt and pepper. Pour over barley; toss to coat. Stir in tomatoes and corn. Cover and refrigerate for 2 hours. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 320 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 151 mg sodium, 60 g carbohydrate, 12 g fiber, 9 g protein.

Originally published as Tomato Barley Salad in Country Woman May/June 2002, p35