Barley or Rice and Corn Salad

• 1 cup pearl barley or brown rice, rinsed
• 2 cups cooked fresh corn kernels (from 3 medium ears) or one 10-ounce package frozen corn kernels, thawed
• 1 pint cherry tomatoes, halved
• 1/2 cup chopped fresh parsley or 1/4 cup chopped fresh dill
• 1/2 to 2/3 cup natural low-fat vinaigrette, or as needed (try balsamic vinaigrette)
• Salt and freshly ground pepper to taste

1. Bring 3 cups water to a rapid simmer in a saucepan and stir in the barley or rice.
2. Cover and simmer gently until the water has been absorbed, about 35 minutes.
3. Remove from the heat and set aside, uncovered, until room temperature.
4. Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well.
5. Serve at once or cover and refrigerate until needed.
6. Calories: 162
7. Total Fat: 5g
8. Protein: 3g
9. Carbohydrate: 28g
10. Cholesterol: 0mg
11. Sodium: 209mg

pearl barley, corn kernels, cherry tomatoes, parsley, natural lowfat vinaigrette, salt

Taken from www.epicurious.com/recipes/food/views/barley-or-rice-and-corn-salad-372746 (may not work)