Original Recipe HERE
This is a hearty side dish that could be a main course if you added some kielbasa or chicken.
I tweaked amounts based on what I had in my pantry. I used one good-sized clove of garlic in the vinaigrette, and it was too sharp. Next time I'll use a smaller one or leave it out entirely. A little bit of sugar could balance the red wine vinegar and tomato, too. And some diced cheese would probably be good. We had brie on our burgers the same night I made this, and I was intrigued by the idea of adding some to the salad...but I ran out of time.
And "...but I ran out of time" is how I end just about every statement of good intentions these days.
Ingredients
* For vinaigrette:
1 pint cherry or grape tomatoes
1 small clove garlic
2 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon diced red onion
salt & pepper
* For salad:
1 cup barley or brown rice [I used barley]
2 cups fresh or thawed corn [I used frozen]
1 pint cherry or grape tomatoes, quartered
1/2 to 1 cup finely diced red onion
4 to 6 slices bacon, chopped
1 avocado, chopped [I didn't use]
salt & pepper
Directions
* For vinaigrette:
(1) Combine tomatoes and garlic in a small food processor (I used my magic bullet). Process until smooth.
(2) Add oil, water, vinegar, lemon juice, and red onion. Process until well combined.
(3) Add salt and pepper to taste.
* For salad:
(1) Place corn in a colander to thaw, if necessary. Top with red onion.
(2) Cook barley according to package directions. Drain into colander with corn and onion.
(3) While barley is cooking, cook bacon until crisp. Drain.
(4) Combine barley, corn, tomatoes, onion, bacon, and avocado (if using) in a large bowl.
(5) Pour vinaigrette over salad. Stir until well combined. Chill.
Kid Participation: Stirring...that's about it.
