Photo: Anna Pelzer
Roasted Corn and Tomato Barley Salad
9 ingredients
10 min + 40 min
(4-6 servings)
openrecipes
Estimated Nutrition (whole recipe, rough)
493
Calories
9g
Protein
16g
Fat
88g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup pearled barley
- 3 cups water
- 4 cups grape tomatoes, halved
- 4 ears of corn, kernels sliced off
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1/3 cup chopped parsley
- 1/4 cup chopped basil
- 1 tablespoon lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes