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A young woman holding a bowl of salad with barley, corn, cherry tomatoes and arugula
Stav Kogan

Salad With Barley

This salad with barley pairs chewy pearl barley with sweet corn, juicy cherry tomatoes and peppery arugula in a bright lemon and olive oil dressing. Light yet satisfying, it works as a vegan side dish or a make-ahead lunch. Ready in about an hour from simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 335
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (200 g) dry pearl barley
  • 3 tbsp (45 ml) extra-virgin olive oil, divided
  • 1 1/2 cups (225 g) corn kernels, fresh or frozen
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 bunch (about 4 oz / 115 g) arugula (rocket) or other salad greens
  • Juice of 1 lemon (about 2 tbsp / 30 ml)
  • Salt and spices, to taste

Method
 

  1. Rinse the pearl barley, then boil it in plenty of salted water until tender, about 25-30 minutes.
  2. Drain the barley, rinse it under cold water, and tip it into a large bowl. Toss the warm grains with 2 tbsp (30 ml) of the olive oil.
  3. Heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the corn kernels and a splash of water (about 2 tbsp / 30 ml), cover, and stew until tender, 5-7 minutes.
  4. Add the halved cherry tomatoes to the skillet and cook for about 2 minutes more, until they just soften.
  5. Chop the greens (arugula or other salad greens).
  6. Combine the barley, the corn-tomato mixture and the greens in the large bowl. Season with salt and spices to taste, drizzle with the lemon juice, and toss everything well.
  7. Serve this salad with barley warm or at room temperature. Enjoy!

Nutrition

Calories: 335kcalCarbohydrates: 53gProtein: 8gFat: 12g

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