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Barley, Corn and Cherry Tomato Salad Recipe

Barley, Corn and Cherry Tomato Salad Recipe

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Ingredients:

Serving

2 cups medium barley
1 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	136.27 Kcal (571 kJ)
Calories from fat	87.67 Kcal
		% Daily Value*
Total Fat	9.74g	15%
Sodium	199.81mg	8%
Potassium	287.57mg	6%
Total Carbs	12.14g	4%
Sugars	2.27g	9%
Dietary Fiber	1.61g	6%
Protein	2.01g	4%
Vitamin C	12.7mg	21%
Iron	0.5mg	3%
Calcium	11.3mg	1%

Amount Per 100 g
Calories	102.21 Kcal (428 kJ)
Calories from fat	65.76 Kcal
		% Daily Value*
Total Fat	7.31g	15%
Sodium	149.87mg	8%
Potassium	215.7mg	6%
Total Carbs	9.11g	4%
Sugars	1.7g	9%
Dietary Fiber	1.21g	6%
Protein	1.51g	4%
Vitamin C	9.5mg	21%
Iron	0.4mg	3%
Calcium	8.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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