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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 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:
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.
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