Barley, Bell Pepper & Corn Salad

Total Time
Prep 15 mins
Cook 30 mins

this makes a great filling lunch I make it today.


  1. Rinse and drain barley.
  2. Sprinkle the barley into a large saucepan of boiling salted water,.
  3. stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.
  4. Drain the barley, rinse it under cold water, and let it drain until cool.
  5. Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste.
  6. In a bowl whisk together the vinegar and more salt and pepper to taste,.
  7. add oil, whisking till dressing is emulsified.
  8. Toss the salad with the dressing until well combined.
  9. The salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving.
Most Helpful

Delicious and so simple. I substituted fennel for parsley (the leaves and part of the stalks) and my whole family loved it!

jenontheroad June 14, 2010

I've only cooked barley in soups so was excited about trying this fiber-rich grain in a salad. I was a bit concerned that the barley package said to cook it for 1 1/4 hour while you directed to cook it for only 1/2 hour. I took your advice and am ever so glad I did. After 1/2 hour the barley was chewy - just perfect for use in a salad. There was just enough seasoning, the flavors worked together well, and the chewy texture and nutty flavor of the barley made this extra special. Thanks Dancer for a healthful new way to enjoy barley!

Acerast February 17, 2008