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Roasted Corn & Barley Salad
Posted by Peggy on August 2, 2009
Recipe: Roasted Corn & Barley Salad
1 1/2 cups pearl barley
5 ears husked corn
2 tablespoons extra virgin olive oil plus extra for roasting corn
1 tablespoon plus one teaspoon freshly squeezed lemon juice
1 teaspoon minced garlic
1 cup cherry tomatoes, halved
1/4 cup chopped fresh basil
Preheat oven to 400˚.
Cook barley in salted water until tender, according to package instructions.
Rub corn with oil and roast on baking sheet until nicely flecked with roasted brown kernals, about 30-35 minutes. Remove from oven and cool.
Whisk together 2 tablespoons oil, lemon juice and garlic. Combine roasted corn, barley,tomatoes and basil with vinaigrette. Season to taste with kosher salt and freshly ground pepper.
Number of servings (yield):
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