Corn and Barley Salad on Arugula Recipe

Name: Corn and Barley Salad on Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; Salt; 1 1/2 cups fresh or frozen corn kernels; 3 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons chopped basil or oregano leaves; 2 tablespoons sliced chives; 1 cup diced red tomatoes; Freshly ground black pepper; 8 ounces baby arugula leaves, rinsed and thoroughly dried; 3 tablespoons fresh goat cheese, optional

Servings: persons

1 cup pearl barley
Salt
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional

1
Rinse barley, place in a bowl and cover with 4 cups of water.
2
Soak for several hours or overnight.
3
Transfer barley and soaking water to a medium saucepan.
4
Add 1/2 teaspoon salt and bring to a boil.
5
Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes.
6
Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
7
If necessary, drain excess water from barley.
8
Return to pot and immediately add corn; mix well.
9
In a large bowl, mix together oil and vinegar.
10
Add basil or oregano, and chives.
11
Add barley mixture and tomatoes, and mix gently.
12
Season to taste with salt and pepper.
13
To serve, spread arugula on a platter.
14
Top with corn and barley salad.
15
Garnish with dollops of goat cheese, if desired, and serve.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup pearl barley, Salt, 1 1/2 cups fresh or frozen corn kernels, 3 tablespoons extra-virgin olive oil, and more.

Yes, Corn and Barley Salad on Arugula 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.

That's it — enjoy your meal!

Corn and Barley Salad on Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions