Featured Recipes

April 3, 2009, 9:49 pm

Barley and Corn Salad

This dish came about for the same reason a few of the others have - we continue to need more fiber in our diets.

So one more salad to add to your repertoire (and ours) is a good thing. As they say, variety is the spice of life. Who are "they" anyway?

Ingredients

• Barley, 1 cup (184 grams)
• Salt, 1/8 tsp (.6mL)
• Water, 3 cups (682 grams)
• Corn, 2 cups (246 grams) -fresh or frozen
• Scallions, 1/2 cup (30 grams) -chopped
• Jalepeno, 1 or 2, to your taste (50 grams) -minced
• Parsley, 1/4 cup (12 grams) -chopped

Dressing

• White wine vinegar, 3 TB (36 grams)
• Extra virgin olive oil, 2 TB (24 grams)
• Ground cumin, 1/2 tsp (2.5 mL)
• Salt, 1/2 tsp (2.5 mL)
• Fresh ground pepper, 1/4 tsp (1.25 mL)

Preparation

Rinse barley.

Bring water and salt to a boil, add barley and cook over medium heat for 30-40 minutes until tender but still chewy.

Drain.

Defrost corn or cut from cob. Add to barley along with jalepeno, scallions, and parsley.

Mix dressing ingredients together and pour over salad, toss to blend.

Makes 9 servings

Note: I added the tomatoes as a garnish, they are not included in the nutrition label.

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