Corn and Barley Salad with Basil

Published August 4, 2018

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.