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Summer Vegetable Barley Salad Recipe - elianarecipes.com Summer Vegetable Barley Salad Recipe - elianarecipes.com Print

Summer Vegetable Barley Salad Recipe

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This Summer Vegetable Barley Salad recipe is a vibrant, refreshing dish loaded with colorful vegetables, hearty barley, and a light dressing. It's the perfect make-ahead salad for summer picnics, potlucks, or a light lunch. This healthy barley salad is rich in fiber, protein, and flavor while being easy to prepare.

Ingredients

Scale

  • 1 cup pearl barley

  • 2 ½ cups water or vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1 cup corn kernels (fresh or frozen)

  • ½ red bell pepper, diced

  • ¼ red onion, finely chopped

  • ¼ cup fresh parsley, chopped

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • Salt and pepper, to taste

Instructions

  1. Rinse barley under cold water.

  2. In a saucepan, combine barley and water or broth. Bring to a boil, reduce heat, and simmer for 25–30 minutes or until tender. Drain any excess liquid and let cool.

  3. In a large bowl, combine cooked barley, cherry tomatoes, cucumber, corn, bell pepper, red onion, and parsley.

  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

  5. Pour dressing over salad and toss well to combine.

  6. Chill for at least 30 minutes before serving.

Notes

  • You can substitute quinoa or farro for barley.

  • Add feta cheese or avocado for extra flavor.

  • Best served cold and can be made 1–2 days ahead.

Nutrition

Find it online: https://elianarecipes.com/summer-vegetable-barley-salad-recipe/