Recipes - print - Barley Corn Salad

Barley Corn Salad - Recipe

Fresh and satisfying salad
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Barley Corn Salad Recipe
  • Follow direction on box for cooking barley. Barley should be firm, drain and rinse with cold water, let cool. Transfer barley to a large bowl.
  • Add corn, green onions, tomato, jalapenos and cilantro. Toss to combine ingredients.
  • Puree garlic, vinegar and cumin in food processor. With machine running, slowly add oil in a thin stream until combined. Season with salt and pepper.
  • Pour dressing over salad and toss.
Prep Time: 30 minutes
Cook Time: 10 minutes
Container: Large bowl
Serving Size: 1 cup
-1 cup barley (instant)
-2 cups fresh corn, cut of cob (3 or 4 medium ears of corn)
-1/2 cup thinly sliced green onions
-1 large tomato, peeled or unpeeled, chopped
-1 1/2 fresh jalapeños, seeded, minced
-1/4 cup fresh cilantro, minced
-2 cloves garlic, peeled
-3 tablespoons white wine vinegar
-1/2 teaspoon ground cumin
-1/3 cup olive oil
- salt and pepper
- *May substitute a 10 oz. package of frozen corn, cooked and drained.