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Roasted Corn & Barley Salad

Posted by Peggy on August 2, 2009

Roasted Corn & Barley Salad
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


  1. Preheat oven to 400˚.
  2. Cook barley in salted water until tender, according to package instructions.
  3. 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.
  4. 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.

Time: 40 minutes

Number of servings (yield): 4-6 servings

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