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.
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