ingredients

¼ cup apple cider vinegar
3 tablespoons shallots, finely minced
2 tablespoons of fresh basil, chiffonade
2 teaspoons Dijon Mustard
¼ teaspoon black pepper
¼ teaspoon salt
1 cup pearl barley
725 Ml Canada’s Own™ Vegetable Stock or Chicken Stock
1 pound green beans
1 ear Ontario corn, roasted
2 bunches arugula, chopped
½ cup extra virgin olive oil

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Roasted Corn and Barley Salad Recipe

¼ cup apple cider vinegar
3 tablespoons shallots, finely minced
2 tablespoons of fresh basil, chiffonade
2 teaspoons Dijon Mustard
¼ teaspoon black pepper
¼ teaspoon salt
1 cup pearl barley
725 Ml Canada’s Own™ Vegetable Stock or Chicken Stock
1 pound green beans
1 ear Ontario corn, roasted
2 bunches arugula, chopped
½ cup extra virgin olive oil

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directions

Method:

Cook barley in medium saucepan of Canada’s Own™ Stock until tender, about 20 minutes. Drain; cool. Transfer to large bowl.

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool.

Drain well. Pat beans dry with paper towels. Cut beans into 2-inch pieces. Transfer to bowl with barley.

Husk corn and roast on barbeque 6 min. When done, cut kernels from cob and add to bowl with barley mixture.

Coarsely chop 2 bunches arugula; add to bowl with barley mixture.

Whisk olive oil, vinegar, shallots, basil and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.

Notes

You may add crumbled goat cheese to this salad to improve the protein component.

Serve at room temperature.

Yield: 4 portions

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