Total Time
Prep 15 mins
Cook 40 mins

Ingredients Nutrition


  1. Place the barley in boiling water, cover, reduce heat, and simmer, stirring occasionally, until tender (about 40 minutes).
  2. Rinse under cold water and drain.
  3. Stir in the bell peppers, scallions, parsley, and dill.
  4. Combine the oil, lemon juice, salt, and pepper and stir into barley.
  5. Chill.
  6. VARIATIONS: Barley& Chicken Salad: Add 2 cups cubed cooked chicken or turkey.
  7. Barley, Corn& Tomato Salad: Add 2 to 3 cups cooked corn kernels and 1 to 2 pints halved cherry tomatoes; and substitute 1 cup fresh basil leaves for the parsley in dressing.
  8. Barley Vegetable Salad: Add any combination of 2 peeled, seeded, and chopped medium cucumbers, 2 cups cooked green peas, 1 cup cooked corn kernels, 1/2 cup sliced water chestnuts and 2 chopped zucchini or yellow squash.
Most Helpful

Dancer....this salad had wonderful texture and color. I used a bit more parley and added some minced garlic. Next time i will add some lemon zest as well. Thank you for posting. Catherine

blakesle November 10, 2002

This is a nice summer salad. I subbed some minced fresh rosemary for the dill/tarragon/thyme since that was what I had. I used apple cider vinegar and then a splash of balsamic vinegar. Pretty easy and very healthy. Shared with my sis & bro-in-law, they asked for the recipe. First time using barley. Thanks!

Shalabhanjika July 02, 2010