Barley Corn Salad Recipe

Barley Corn Salad Recipe

  • 3 cups water
  • 1 cup barley
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cups corn kernels
  • 1 cup cherry tomatoes, halved
  • 2 scallions, sliced
  • 2 cups mixed greens
  • 1 lemon, juiced
  • 1 teaspoon lemon zest
  • salt and ground black pepper to taste
  1. Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
  2. Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
  4. Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.
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