Today was one of those lazy days... husband went fishing... Clara and I made pancakes... we watched some Mickey Mouse Clubhouse and did a little coloring... did some cleaning and some napping. It was just way too hot outside to do anything outdoors, although we did run out quick for some refreshing shaved ice. ;)
But it was also one of those days where I didn't feel like slaving away in the kitchen, or heating up the house. So this was a perfect side dish to our dinner. It didn't take too much effort to throw together.. we served some grilled chicken on top of this and it was perfect! I think the leftovers would be good tossed into a spinach salad... or in a wrap. It tastes just as good the next day.
Barley Corn Salad & Tomato Vinaigrette
adapted from Iowa Girl Eats
- 3/4 medium barley
- 2 cups corn kernels, fresh or frozen (thawed)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, minced
- 8 slices cooked center cut bacon, chopped
- salt & pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- 1/2 tbsp red wine vinegar
- 1/2 tbsp lemon juice
- 1/2 tbsp red onion
- salt & pepper, to taste
Cook barley according to package directions. When barley is is finished and tender, drain to get rid of excess liquid. Place in a large bowl. Stir in corn, cherry tomatoes, red onion, and bacon into the cooled barley. Season with salt and pepper to taste.
For the tomato vinaigrette, combine 1/2 cup cherry tomatoes, garlic, olive oil, water, red wine vinegar, lemon juice, 1/2 tbsp red onion, and salt and pepper in a blend or food processor and blend until smooth. Stir into the barley salad sparingly (I pour in just a little at a time, I don't usually use all of it). Serve salad cold.
My daughter would so enjoy this, not my sons though. She's into veggies and she loves corn. Will give this a go with her. Thanks for sharing the recipe. :)
ReplyDeleteI plan to try this. I have a ton of fresh corn from our farm so I'm looking for various ways to cook it! Thanks for the recipe. Talya
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