corn and barley salad recipe

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

This colorful salad can be a side dish or main dish. I like it as a main dish for these hot, summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.

The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.

I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

So, if you are looking for a new salad idea this summer- you might want to try adding barley to your next salad.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

Local sweet corn is at the markets now, and I am loving it. I always stock up, and freeze some to use throughout the year. This salad is a great way to use some of that wonderful corn on a hot day.

I also used barley in this salad.  I think most people think of soup, when they think of barley. This versatile grain can also be a nice ingredient in a salad.

This salad  can be served as a side dish, but I also enjoy it for lunch or dinner all on it’s own. The combination of corn and barley makes it pretty hearty, but still not heavy. Nice on a hot day, when you want a lighter meal.

I had grilled some corn and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I used that, too.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients in medium bowl. Add barley and stir to combine well.  Chill until ready to serve. Serves 6.