Hey there y’all! I realize it’s Fall and it’s unlikely you will be hosting any picnics (though it has been 80 degrees here in the Midwest), but I was gifted a whole bunch of tomatoes by a co-worker and had to find a recipe to use them so this was it! In addition to the tomatoes, you’ll need to gather up some little potatoes, barley, corn (I opted for frozen), white beans (I went with cannellini), a red onion, some dill pickles (or stolen-from-Mr.FBBQ dill pickle chips), barbeque sauce, Dijon mustard, apple cider vinegar, and some parsley.
Cube the potatoes and steam them in the vegetable steamer. Start cooking the barley, as that will take a bit of time as well.
Cut the tomatoes in half and dice up the red onion. Cook the corn. Drain and rinse the beans and warm those in the same pot you used for the corn once that’s done.
The apple cider vinegar, Dijon mustard, and barbeque sauce were meant to be mixed together to make the sauce for this dish. Unfortunately, the barbeque sauce was very expired and gross. The Dijon mustard, while not yet gross-looking, was also very expired. Those went in the trash and I opted for a Honey Dijon salad dressing I had in the fridge instead.
The barley is the base for this dish.
Next, add the potatoes.
Then the corn…
Lastly, add the tomatoes and onions and garnish with some parsley! Since the store-bought dressing wasn’t actually part of the recipe, I put it on after the final photo!