Barley Salad With Fresh Corn and Peas

Barley and fresh corn salad

Barley and fresh corn are a companionable duo in this simple and hearty cold dish that’s great for everyday meals or potlucks. To complete the meal, serve with a simple cold bean dish such as those featured in Bean Salads. Photos by Hannah Kaminsky. 

Serves: 6 to 8

  • 3/4 cup pearl barley
  • 3 cups cooked fresh corn kernels (from about 3 large ears)
  • 1/2 cup fresh green peas, lightly steamed
    (or substitute 1/2 cup frozen peas, thawed)
  • 1 large celery stalk, diced
  • 3 medium juicy tomatoes, diced, or 1 1/2 cups halved cherry tomatoes
  • 3 to 4 tablespoons minced fresh dill
  • 2 scallions, sliced
  • Juice of 1/2 to 1 lemon, to taste
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • Mixed baby greens

Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 minutes. Test to see if barley is done to your liking; if still too firm, stir in 1/2 cup water and cook until absorbed.

Transfer the barley to a bowl and allow it to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the greens and stir together.

Line a serving platter with greens, mound the barley salad over them, and serve.

Variation: Use farro — regular or quick-cooking — in place of barley.

Barley and fresh corn salad recipe

Barley and fresh corn salad


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