Directions:
- Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
- While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
- Remove barley from heat (when tender) and let stand, covered, 5 minutes.
- While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
- Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.89 Kcal (1260 kJ) | ||
| Calories from fat | 173.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.28g | 30% | |
|---|---|---|---|
| Sodium | 478.43mg | 20% | |
| Potassium | 261.09mg | 6% | |
| Total Carbs | 30.02g | 10% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 8.02g | 32% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 2.6mg | 15% | |
| Calcium | 77.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 79.64 Kcal (333 kJ) | ||
| Calories from fat | 45.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 30% | |
|---|---|---|---|
| Sodium | 126.62mg | 20% | |
| Potassium | 69.1mg | 6% | |
| Total Carbs | 7.95g | 10% | |
| Sugars | 0.66g | 10% | |
| Dietary Fiber | 2.12g | 32% | |
| Protein | 1.21g | 9% | |
| Vitamin C | 4.7mg | 30% | |
| Iron | 0.7mg | 15% | |
| Calcium | 20.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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