Barley, Bell Pepper & Corn Salad

READY IN: 45mins
Recipe by Dancer

this makes a great filling lunch I make it today.

Top Review by jenontheroad

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

Ingredients Nutrition


  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.

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