Barley, Pepper and Corn Salad



1 cup barley
1 red bell pepper
1 green pepper
1 bag frozen yellow corn
fresh parsley
2 tablespoons and one teaspoon white wine vinegar
1/3 cup olive oil
salt and pepper



Spread double paper towels on a counter or baking sheet and pour the frozen corn onto it. Spread out and allow to thaw. (No cooking!)


Rinse the dry barley and drain.

Bring salted water in a large pot to a boil. Slowly add the barley. Return to a boil and turn the heat down so it boils gently but doesn’t boil over. (Watch out — barley boils over rather easily.) Remove the foam by skimming it. Cook for 30 minutes or until soft but not mushy.


Meanwhile, slice the red pepper into bite-sized pieces and chop parsley.

Drain the cooked barley and rinse under cold water. Let stand until cool.

In a small mixing bowl, add salt and pepper to the vinegar. Add the olive oil slowly, whisking it to blend.


Combine the cool barley, thawed corn, and red pepper in a serving bowl. Pour the oil and vinegar mixture over top and toss to coat.

Sprinkle with the chopped parsley just before serving.


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