Tomato, Corn and Barley Salad Recipe

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This recipe for Tomato, Corn and Barley Salad is from Grammy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: Ingredients 2 1/4 c. water 1/2 c. pearl barley 3 ear corn oil 2 large tomatoes 2 mini seedless cucumbers 1/4 c. snipped fresh chives 1/4 c. crème fraîche or sour cream 1 tbsp. rice wine vinegar 1/2 tsp. kosher salt freshly ground pepper

Directions:	Directions: Directions Bring water to a boil in a medium saucepan. Stir in barley, reduce heat, cover, and simmer 30 minutes, until most of the water has been absorbed and the barley is firm-tender. Transfer to a bowl; cool. Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides, about 10 minutes. Remove kernels with a sharp knife (there should be 2 cups). Add corn, tomatoes, cucumbers, and chives to barley. Mix crème fraîche, vinegar, and salt in a small cup, then add to salad and gently toss to dress. Season with freshly ground pepper to taste.

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Tomato, Corn and Barley Salad Recipe

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Ingredients:

Ingredients:

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Directions: