Corn and Barley Salad
Bright, fresh, and bursting with wholesome goodness, this Corn and Barley Salad is the perfect fusion of hearty and refreshing ingredients. Combining the nutty chewiness of pearled barley with the natural sweetness of corn kernels, juicy cherry tomatoes, and crisp cucumber, this vibrant salad is ideal for both casual lunches and summer gatherings. Enhanced with a zesty lemon-Dijon dressing and sprinkled with fragrant parsley, it delivers a satisfying medley of textures and flavors in every bite. Whether you top it with creamy feta cheese or enjoy it as-is, this quick and easy recipe—ready in just 40 minutes—offers a healthy, vegetarian dish that’s perfect for meal prep or a light main course. Serve it chilled or at room temperature for a versatile, crowd-pleasing option.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup pearled barley
- 3 cups water
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional, for topping)
Instructions
Rinse the pearled barley under cold water, then combine it with 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the barley is tender. Drain any excess water and let the barley cool to room temperature.
If using fresh corn, bring a small pot of water to a boil and blanch the corn kernels for 2-3 minutes. Drain and let them cool. If using frozen corn, cook according to package instructions and let cool. If using canned corn, drain and rinse well.
In a large mixing bowl, combine the cooked barley, corn kernels, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley.
In a small bowl or jar, prepare the dressing by whisking together the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
Pour the dressing over the salad and toss everything together until well-coated.
Taste and adjust seasoning if needed. Optionally, sprinkle feta cheese on top just before serving.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.2 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
