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Tomato Barley Salad Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. 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.
Originally published as Tomato Barley Salad in Country Woman May/June 2002, p35

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.

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