This salad is super easy and also travels well! If desired, it can be made a day ahead and chilled. All it may need is a little extra dressing, a toss and it’s ready to serve.
Also, it is very versatile. It can be made with other whole grains like brown rice or quinoa (for gluten-free versions) or orzo pasta. Just substitute 3 cups of cooked grain/pasta for the barley in this recipe.
Festive Barley Salad (adapted from barleyfoods.org)
3 cups cooked pearled barley (pearled barley can take 45-60 minutes to cook. I use quick pearled barley, Quaker brand, which cooks in 10 minutes)
1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh basil leaves
½ teaspoon salt, ground black pepper
1 can corn, drained
1 cup diced fresh tomato
1/2 cup finely chopped red or green bell pepper
2 green onions, thinly sliced
Combine olive oil, vinegar, basil, salt and a dash pepper. Pour dressing over warm barley; toss to coat. Cool in refrigerator. Add corn, tomatoes, bell pepper and onions. Serve immediately or chill. Makes about 5 cups. Enjoy!