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Grilled Corn and Barley Salad With Goat Cheese and Blueberries

Grilled Corn and Barley Salad with Goat Cheese and Blueberries
Prep Time
20 min
Yields
6 servings

A fresh and summery salad that’s perfect for a barbecue. This recipe is courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB.

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ingredients

Vinaigrette

¼
cup (50 mL) white wine vinegar
¼
cup (50 mL) olive oil
2
Tbsp (30 mL) honey
½
tsp (2 mL) Dijon mustard
salt and pepper, to taste

Salad

1
cup (250 mL) pearl barley, uncooked
2
cobs corn, husks removed
1
cup (250 mL) blueberries
½
cup (125 mL) almonds, sliced
¼
cup (125 mL) red onion, sliced
¼
cup (50 mL) parsley, chopped
1
pkg (4 oz/115 g) soft goat cheese, crumbled
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directions

Step 1

In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.

Step 2

Cook barley according to package directions. Allow to cool completely.

Step 3

Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.

Step 4

In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.

Step 5

Pour reserved vinaigrette over salad ingredients and toss gently to combine.

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