Barley Fiesta Salad

As the name implies, this salad is festive in color, flavor and full of nutrition.  I first started bragging about the benefits of barley with the Beef & Barley Vegetable Soup and then with Barley & Apple Breakfast Bake.  Here is another easy recipe that features this healthful grain.

Barley Fiesta Salad (adapted from

3 cups cooked pearled barley (pearled barley can take 45-60 minutes to cook.  I use quick pearled barley, Quaker brand, which cooks in 10 minutes)

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh basil leaves (I use Gourmet Garden chopped basil-  it’s organic and squeezable…so easy!!)
½ teaspoon salt, ground black pepper

1 can corn, drained
1 cup diced fresh tomato
1/2 cup finely chopped red or green bell pepper
2 green onions, thinly sliced

Combine olive oil, vinegar, basil, salt and a dash pepper. Pour dressing over warm barley; toss to coat. Cool in refrigerator.  Add corn, tomatoes, bell pepper and onions. Serve immediately or chill. Makes about 5 cups.


3 responses

  1. Trader Joes has a Israeli cous cous that is similar and their recipie calls for lots of the same ingredients but add feta! I love it just right away after cooking in and mixing or toss in fridge for a salad.

  2. Loved this recipe. Threw in a can of black beans for my bean lover and also
    some crunchy red/yellow peppers that I wanted to use up.

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