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Roasted Corn and Tomato Barley Salad
- 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:View on Back to Her Roots
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