Tomato, Corn, and Barley Salad Recipe

Name: Tomato, Corn, and Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. water; 1/2 c. pearl barley; 3 ear corn; oil; 2 large tomatoes; 2 mini seedless cucumbers; 1/4 c. snipped fresh chives; 1/4 c. Creme fraiche; 1 tbsp. rice wine vinegar; 1/2 tsp. kosher salt; Freshly ground pepper

Servings: persons

2 1/4 c. water
1/2 c. pearl barley
3 ear corn
oil
2 large tomatoes
2 mini seedless cucumbers
1/4 c. snipped fresh chives
1/4 c. Creme fraiche
1 tbsp. rice wine vinegar
1/2 tsp. kosher salt
Freshly ground pepper

1
Bring water to a boil in a medium saucepan.
2
Stir in barley, reduce heat, cover, and simmer 30 minutes, until most of the water has been absorbed and the barley is firm-tender.
3
Transfer to a bowl; cool.
4
Meanwhile, brush corn with oil and grill over medium heat until lightly browned on all sides, about 10 minutes.
5
Remove kernels with a sharp knife (there should be 2 cups).
6
Add corn, tomatoes, cucumbers, and chives to barley.
7
Mix creme fraiche, vinegar, and salt in a small cup, then add to salad and gently toss to dress.
8
Season with freshly ground pepper to taste.

kcal

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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 11 ingredients. The key ingredients include: 2 1/4 c. water, 1/2 c. pearl barley, 3 ear corn, oil, and more.

Yes, Tomato, Corn, and Barley 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.

Tomato, Corn, and Barley Salad

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