Barley Corn Salad Recipe

Name: Barley Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 cup barley; 3 tablespoons extra-virgin olive oil, divided; 1 1/2 cups corn kernels; 1 cup cherry tomatoes, halved; 2 scallions, sliced; 2 cups mixed greens; 1 lemon, juiced; 1 teaspoon lemon zest; salt and ground black pepper to taste

Servings: persons

3 cups water
1 cup barley
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups corn kernels
1 cup cherry tomatoes, halved
2 scallions, sliced
2 cups mixed greens
1 lemon, juiced
1 teaspoon lemon zest
salt and ground black pepper to taste

1
Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
2
Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.
3
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
4
Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups water, 1 cup barley, 3 tablespoons extra-virgin olive oil, divided, 1 1/2 cups corn kernels, and more.

Yes, Barley Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley Corn Salad

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