Barley Corn Salad

 Another marinated salad that has everything we like in it…barley, corn, colorful garden peppers.  I like this kind of salad because I can prepare it ahead of time, and it can be served at room temperature, so it’s perfect for picnics and pot lucks.  You can substitute small cooked pasta like little rings or cooked rice for the barley.                    

                            Barley Corn Salad
  2            cups  Cooked Quick Barley
  2            cups  frozen corn -- thawed
     1/2     Cup  chopped sweet red pepper
     1/2     Cup  chopped green pepper
  3            tablespoons red onions -- chopped
  1            tablespoon  Minced Fresh Parsley
  2            tablespoons  Cider Vinegar
  2            tablespoons  Olive Oil
     1/2     teaspoon  salt
     1/2     teaspoon  dried thyme
     1/8     teaspoon  pepper
In a large bowl, combine the first six ingredients.
In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

6 servings


  1. I wouldn't have thought to use barley for a salad like this. I love barley, so may give it a try. Maybe with less corn. Interesting. I'll have to ask hubby if he likes barley and if he'd like it cold.

    1. We'll have another barley salad tomorrow...we liked both of them, you may too.!


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