Barley, Bell Pepper and Corn Salad

⏱ 45 mins 🍽 4 serving(s) 🏷 Grains

This wholesome grain salad combines tender pearl barley with colourful sweetcorn and diced red pepper, all brought together with fresh parsley and a light vinaigrette. It is an excellent make-ahead option for packed lunches or as a side dish, with the parsley added just before serving to keep its freshness. The recipe yields four portions and takes about 45 minutes to prepare.

Barley, Bell Pepper and Corn Salad

Ingredients

  • 1 cup barley
  • 1 cup red pepper
  • 1 1/2 cups sweetcorn
  • 1/2 cup chopped parsley
  • 2 tablespoons white wine vinegar
  • 1 teaspoon white wine vinegar
  • 1/3 cup olive oil

Method

  1. Rinse the barley and drain it well.
  2. Gradually add the barley to a large pan of boiling salted water.
  3. Boil the barley for 30 minutes, skimming off any froth, until it is just tender.
  4. Drain the cooked barley, rinse it with cold water, and allow it to drain and cool completely.
  5. Place the cooled barley in a large mixing bowl and stir in the diced red pepper, sweetcorn, chopped parsley, and seasoning.
  6. Whisk the white wine vinegar with salt and pepper in a separate small bowl.
  7. Pour in the olive oil while whisking continuously to create an emulsified dressing.
  8. Pour the dressing over the salad and toss everything together until evenly coated.
  9. You can prepare the salad up to 8 hours ahead, keeping it covered and chilled, but add the parsley right before you serve.

Nutrition (per serving)

Sodium142400 mg

Recipe details

CategoryGrains
AuthorDancer