Cottage time means valuable relaxation time. Either make this recipe before leaving home, or several hours before serving. It is best made ahead for the next day. Burgers, steak or chicken on the barbecue will keep the rest of dinner preparation simple.
Preparation Time:
Cooking Time:
Servings: 10
Ingredients
- 8 medium cobs Ontario Sweet Corn, husked
- 1 cup (250 mL) barley
- 3 large firm Ontario Field Tomatoes, cubed
- Half large sweet green pepper, chopped
- 8 green onions, sliced
- 2 medium cloves garlic, minced
- 1/3 cup (75 mL) vinegar
- 1/4 cup (50 mL) olive oil
- 1 1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) each of salt and pepper
- 1/4 cup (50 mL) chopped fresh parsley
Instructions
With sharp knife, cut kernels from cobs to make 4 cups (1 L); set aside.
In large saucepan over medium heat, cover and cook barley in 4 cups (1 L) lightly salted boiling water 35 to 40 minutes or until tender (barley will still be slightly chewy). Add corn kernels during last 10 minutes; drain, if any liquid remains, and cool.
Gently stir in tomatoes, green pepper, onions and garlic.
Whisk together vinegar, oil, cumin, salt and pepper; pour over corn mixture. Stir in parsley and toss well to combine. Cover and refrigerate for several hours for flavour development.
Nutritional information
1/2 cup/125 mL:
- Protein: 2.0 grams
- Fat: 2.5 grams
- Carbohydrates: 17.0 grams
- Calories: 99
In season