Recipes // Salads // Corn & Barley Salad

Corn & Barley Salad

Check out this tasty Corn & Barley Salad recipe from Cara Eisenpress and Phoebe Lapine, authors of "In the Small Kitchen.".
  • Ingredients
  • 2 teaspoons salt
  • 1 cup barley, thoroughly rinsed in cold water and drained
  • 2 tablespoons finely chopped fresh chives
  • Juice of 1 lemon
  • 2 teaspoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • 1/2 teaspoon ground cumin
  • One 15-ounce can corn kernels, rinsed and drained, or 2 cups fresh or defrosted frozen kernels


  1. In a medium stockpot or Dutch oven, bring 21?2 cups of water and 1 teaspoon of the salt to a boil. Add the barley and reduce to low heat. Simmer, uncovered, for about 45 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander or use the lid of the pot to strain off any excess moisture. Set aside.
  2. In a salad bowl, whisk together the chives, lemon juice, vinegar, mustard, honey, olive oil, cumin, and the remaining 1 teaspoon salt.
  3. Add the barley and corn, and toss to combine. Taste for seasoning, and serve at room temperature.

Makes 4 to 6 servings

Recipe courtesy of Cara Eisenpress and Phoebe Lapine, authors of "In the Small Kitchen." Visit their website, www.BigGirlsSmallKitchen.com for more recipes.

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