• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Barley Salad With Fresh Corn and Peas

    Published: Jul 30, 2013 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    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

    • ¾ cup pearl barley
    • 3 cups cooked fresh corn kernels (from about 3 large ears)
    • ½ cup fresh green peas, lightly steamed
      (or substitute ½ cup frozen peas, thawed)
    • 1 large celery stalk, diced
    • 3 medium juicy tomatoes, diced, or 1 ½ cups halved cherry tomatoes
    • 3 to 4 tablespoons minced fresh dill
    • 2 scallions, sliced
    • Juice of ½ to 1 lemon, to taste
    • 3 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper to taste
    • Mixed baby greens

    Bring 2 ½ 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 ½ 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

    • Browse more main-dish salad recipes.
    • Here are more recipes for grain salads.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    239 shares