Barley Corn Salad Recipe

Servings: 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.
Container:Large bowl
30 mins
10 mins
40 mins
  • 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.
Similar Recipes
Spicy Corn Stuffed Tomato Salad
approximately 4 ears of fresh sweet corn
creamy buttermilk salad dressing
green pepper
ground red pepper
South Fork Corn Salad
cherry tomatoes
chicken broth
fresh cilantro
fresh parsley
Corn and Black Bean Tamale Pie
(15 oz. ea.) black beans
(16 oz.) canned creamed corn
(4 1/2 oz.) diced green chilies
4 ears of corn
baking powder

Barley Corn Salad Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2021 Tecstra Systems, All Rights Reserved, RecipeTips.com