3 Belgian endives, trimmed, slices crosswise 1/2 inch
halved cherry tomatoes for garnish
Instructions
Bring 2 cups water and 1/4 tsp salt to boil in saucepan. Stir in barley; reduce heat and simmer, covered, 10 minutes. Rmove from heat; let stand 5 minutes
Cook corn in a large pot of boiling water, 1 minute. Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl.
In a blender, combine oil, basil, chives, vinegar, sugar, 1/2 tsp salt, pepper, and 1 Tbsp water. Drain barley; add to corn. Stir in endives and dressing. Top with tomatoes.
Originally Submitted
7/31/2011
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