Barley Corn Salad

Name: Barley Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 2 cups cooked medium pearl barley; 2 cups frozen corn, thawed; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 3 green onions, chopped; 1 tablespoon minced fresh cilantro; 2 tablespoons lemon juice; 2 tablespoons canola oil; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/8 teaspoon pepper

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Total Time

Prep: 15 min. + chilling

Makes

6 servings

Updated: Mar. 15, 2022

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas

Barley Corn Salad Recipe photo by Taste of Home

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Ingredients

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Directions

In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Can you freeze Barley Corn Salad?

Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

Nutrition Facts

2/3 cup: 156 calories, 5g fat (0 saturated fat), 0 cholesterol, 202mg sodium, 26g carbohydrate (2g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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