Barley Salad
- By Amy Dong
- Updated Jul. 31, 2026
This Barley Salad is perfect for the summer months. Colorful and boldly flavorful, it’ll be the most popular dish at picnics, potlucks, or any weeknight dinner. It’s make-ahead friendly, as it keeps well and is ready to eat straight out of the fridge.
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Amy’s Notes
This pearl barley salad recipe always shocks people with how well the texture and ingredients mesh. The corn kernels and ripe tomatoes add to the summer goodness, making it a dish that really does encompass all the flavors that we wait for all year long. I love it for lunch or a healthy side side dish. I bring it to potlucks, and it always gets rave reviews.
- Make-Ahead Friendly: This easy salad tastes even more flavorful after chilling, making it a good recipe for prepping to serve later.
- Super Customizable: You can easily add any other ingredients that you want. Fresh peas, proteins, or anything else you’re craving.
- Totally Unique: I’m all about this barley salad because it’s just so different than salads that most other people bring. It’s an easy recipe that stands out, making people think you worked way harder than you really did!
What is Barley?
Barley is a whole grain with a little bit of a nutty flavor. Many people feel that it’s similar to brown rice in terms of texture, and when it is cooked, it does a great job of absorbing flavors, which is why so many people love using it with salads and soups. Chewy, hearty barley also a good source of fiber, helping you stay full throughout the day.
Key Recipe Ingredients
- Uncooked Barley: You can get this at any grocery store, likely in the rice aisle. It has a chewy bite that holds up beautifully.
- Sweet Corn Kernels: You can use garden-fresh corn or canned corn, which adds natural sweetness and texture.
- Grape Tomatoes: Clean and slice in half, for juiciness and color.
- Fresh Cilantro: There’s no other herb out there that adds as much flavor as fresh cilantro.
- Green Onion: Slice this thin so that it pairs well with the other textures.
- Limes: I use the juice from two large limes, which provides the tangy, citrus kick.
- Olive Oil: Used to help coat the cooked barley.
- Granulated Sugar: For a tad bit of sweetness.
- Garlic Powder: For the perfect garlic flavoring.
Substitutions and Variations
Here are some of our favorite substitutions and variations:
- Swap Grains: You can use quinoa, brown rice, or even couscous. This Sweet Potato Quinoa Salad shows a fun variation.
- Add Vegetables: Diced cucumber, avocado, red bell pepper, jalapeño, black beans, or chopped red onion all add flavor.
- Add Protein: You can easily up the protein by adding cooked, diced chicken, pork, or even tofu.
- Add Heat: Adding a little bit of hot sauce or sriracha is a simple way to turn this dish into a spicy feast.
- Sweetness: Honey or maple syrup can be used instead of granulated sugar if you prefer a natural sweetener.
Step-by-Step Recipe Instructions
- Cook the barley according to the package directions until tender. Drain and rinse under cold water to cool it and remove excess starch, then drain well.
- In a large bowl, whisk together the dressing ingredients. Add the corn, tomatoes, cilantro, green onions, and cooked barley, then toss until everything is evenly coated. Season to taste, cover, and chill before serving for the best flavor.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Cook the barley ahead of time: Make the barley a day or two in advance and keep it in the fridge until you’re ready to assemble the salad.
- Chop the vegetables early: Slice the tomatoes, green onions, and cilantro ahead of time and store them separately in airtight containers in the fridge.
- Mix the dressing in advance: Whisk together the lime juice, olive oil, and seasonings and keep it refrigerated until you’re ready to use it. Just be sure to give it a good stir before using.
- Storage: Store leftover barley salad in an airtight container in the refrigerator for up to 4 days. Stir again before serving, and add a squeeze of fresh lime juice if needed to brighten the flavor.
Barley Salad
Ingredients
- 1 cup uncooked barley
- 1 cup sweet corn kernels
- 1 ½ cup grape tomatoes, halved
- ¼ cup chopped fresh cilantro
- 4 stalks green onion, thinly sliced
- Juice of 2 large limes
- ¼ cup olive oil
- 2 teaspoons kosher salt, plus more to taste
- 1 ¼ teaspoons granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
- Do ahead: Cook barley according to package instructions until tender. Drain cooked barley in colander. Rinse, tossing, with cold water until starchiness is washed off.
- In a large mixing bowl, combine all remaining ingredients. Stir to combine well. Add rinsed/drained cooked barley. Stir to combine.
- Add additional kosher salt and pepper as needed. Let salad chill 1-2 hours, covered, for flavors to meld before serving.
Notes
- Prep Ahead: Mix the dressing in advance; whisk together the lime juice, olive oil, and seasonings and keep it refrigerated until you’re ready to use it. Just be sure to give it a good stir before using.
- Storage: Store leftover barley salad in an airtight container in the refrigerator for up to 4 days. Stir again before serving, and add a squeeze of fresh lime juice if needed to brighten the flavor.
- Cook Time: The total time listed here includes chill time. The actual cook time will vary, depending on whether you use hulled or pearl barley. Follow package instructions for cook time.
- This recipe is part of our Side Dishes Recipes Collection.
Nutrition (per serving)
What To Serve with Pasta Salad
Proteins
- This Cold Barley Salad pairs perfectly with this Honey Lime Shrimp.
- You can also serve it with Lemon Pepper Shrimp for an easy weeknight meal.
Side Dishes
- You can’t go wrong with pairing it with this Rosemary Garlic Bread.
Frequently Asked Questions
Rinsing cooked barley with cold water helps cool it quickly and removes excess starch, keeping the grains separate instead of sticky.
Absolutely! Farro is the closest substitute because it has a similar chewy texture. Quinoa, brown rice, bulgur, or even couscous also work well, though each will slightly change the texture and flavor.
Yes! In fact, this salad tastes even better after it has had time to chill. You can make it a day ahead and keep it covered in the refrigerator until you’re ready to serve.
This is meant to be served chilled or at room temperature.
Freezing isn’t recommended. The fresh vegetables can become watery and lose their texture after thawing. This salad is best enjoyed fresh from the refrigerator.
No. Barley contains gluten, so it isn’t suitable for people with celiac disease or a gluten sensitivity. If you need a gluten-free option, substitute cooked quinoa or brown rice.
More to Cook and Eat
- Beef and Barley Stew – Looking for more barley recipes? This one screams comfort food.
- Farro Salad – I love the texture of this simple dish.
- 21 Summer Salad Recipes – Why settle for just one or two options when you can have a bunch?