Preparation time
20 minutes
Ready in
1 hr 5 min
Cooking Time: 45 minutes
Makes
10 servings
Ingredients
- 1 cup (250 mL) pearl barley
- Salt
- 4 cups (1 L) Ontario Sweet Corn Kernels (about 4 to 6 cobs)
- 1/3 cup (75 mL) white or red wine vinegar
- 1/4 cup (50 mL) olive oil
- 1-1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) pepper
- 3 large firm Ontario Tomatoes, cubed
- Half large Ontario Sweet Green Pepper, chopped
- 8 Ontario Green Onions, sliced
- 2 cloves Ontario Garlic, minced
- 1/4 cup (50 mL) chopped fresh Ontario Parsley
Instructions
In large saucepan, combine barley and 4 cups (1 L) water; season with salt to taste. Bring to boil over medium heat; reduce heat and boil gently for about 30 minutes, until almost tender. Add corn and boil for 5 minutes, until corn is tender crisp and barley is tender but still slightly chewy. Drain, if any liquid remains. Transfer to large bowl; let cool.
In small bowl, whisk together vinegar, oil, cumin, pepper and 1/2 tsp (2 mL) salt.
Add tomatoes, green pepper, onions, garlic and half of the parsley to barley mixture; pour dressing over top. Toss gently to combine. Serve immediately or cover and refrigerate for 4 hours for flavour development or overnight. Serve garnished with remaining parsley.
Nutritional Information
1 Serving:
- PROTEIN: 4 grams
- FAT: 6 grams
- CARBOHYDRATE: 27 grams
- CALORIES: 173
- FIBRE: 5 grams
- SODIUM: 160 mg