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Barley and Corn Salad

I love the light, fresh quality to this salad. Corn and barley are the life of the party in this recipe that serves as a great spring or summer side dish. 


3 cups spring or filtered water
1 cup pearl barley-rinsed and sorted
Juice of a fresh lime
1/4 cup olive oil
Sea salt
1-2 tablespoons prepared mustard
1/4 cup umeboshi vinegar
2 teaspoonSuzanne's Specialties brown rice syrup
1-2 ears fresh corn-kernels removed
1 small cucumber-peeled, seeded and diced
1 small red onion-diced
Small handful fresh parsley-minced

Bring water and a pinch of sea salt to a boil in a medium saucepan. Slowly add barley, cover, reduce heat to low and cook for 40-45 minutes, until barley is tender and water is absorbed. Transfer to a bowl and allow to cool. 

Separately blanch the corn and then the onions. Mix together with the cucumber and parsley. Prepare the vinaigrette by whisking the oil, umeboshi vinegar, rice syrup, lime juice, a light sprinkle of salt and mustard. The dressing should have a refreshing, yet spicy taste. Toss the barley, vegetables and lime vinaigrette until well-blended. Allow the salad to marinate for about 30 minutes before serving. 

This salad is truly great if served lightly chilled. 


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