Barley or Rice and Corn Salad

Name: Barley or Rice and Corn Salad
Yield: 6 servings
Ingredients: 1 cup pearl barley or brown rice, rinsed; 2 cups cooked fresh corn kernels (from 3 medium ears) or one 10-ounce package frozen corn kernels, thawed; 1 pint cherry tomatoes, halved; 1/2 cup chopped fresh parsley or 1/4 cup chopped fresh dill; 1/2 to 2/3 cup natural low-fat vinaigrette, or as needed (try balsamic vinaigrette); Salt and freshly ground pepper to taste

December 9, 2011

While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.

Recipe notes

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