Barley Salad
This Barley Salad is packed with delicious flavors of cilantro, lime, and seasonings. It's healthy, wholesome, and perfect for picnics or lunch.
Servings: 8
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.
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Nutrition (per serving)
Calories: 166kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 629mg | Potassium: 224mg | Fiber: 5g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg