Festive Barley Salad

Festive Barley Salad

Are you looking for a salad or side dish to make for the 4th of July?  This one is super easy and also travels well!  If desired, it can be made a day ahead and chilled.  All it may need is a little extra dressing, a toss and its ready to serve.

It’s also very versatile.  It can be made with other whole grains like brown rice or quinoa (for gluten-free versions) or orzo pasta.  Just substitute 3 cups of cooked grain/pasta for the barley in this recipe.  Enjoy!

Festive Barley Salad (adapted from barleyfoods.org)

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
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.


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