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Corn and Barley Salad

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  • Prep 40 min
  • Total 50 min
  • Ingredients 9
  • Servings 4
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Barley is a great addition to any cold or warm salad. With its nutty flavor, this grain-tasting salad is rich in fiber and protein. Make sure to cook an additional batch when making this salad and re-heat in the morning with milk for an excellent start to your morning.
by Vianney Rodriguez
Updated Sep 30, 2015
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Ingredients

  • 4 cups water or chicken broth
  • 1 cup barley
  • 1 14.5-oz Muir Glen™ diced tomatoes, drained
  • 1 bag (12-oz) frozen corn
  • 1/2 medium red onion, diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup cilantro, washed, chopped
  • Salt and pepper, to taste

Directions

  •  
    1
    Bring water or chicken broth to boil over high heat. Reduce heat, cover and cook barley until tender, about 30 minutes. Fluff with fork, place in bowl and set aside to cool.
  •  
    2
    When barley has cooled completely, add remaining ingredients to bowl. Toss to combine, season with salt and pepper, and serve.

Expert Tips

  • tip 1
    Cut cooking time in half by cooking the barley a day ahead, store in fridge and toss when ready to serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Barley is a great addition to any cold or warm salad. With its nutty flavor, this grain-tasting salad is rich in fiber and protein. Make sure to cook an additional batch when making this salad and re-heat in the morning with milk for an excellent start to your morning.
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