How to Make Corn and Red Pepper Barley Salad - A Step-by-Step Guide

Corn and red pepper barley salad is a delightful and nutritious dish that’s perfect for any occasion. Whether you’re looking for a healthy and satisfying lunch or a refreshing side dish for a summer barbecue, this recipe is sure to please. The combination of sweet corn, savory barley, and tangy red pepper creates a medley of flavors and textures that is sure to tantalize your taste buds.

This recipe is not only delicious, but it’s also incredibly easy to prepare. With just a few simpl...

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Ingredients

  • 8 cups water
  • 1 ½ cups uncooked medium pearl barley
  • 1 ½ teaspoons salt
  • 1 medium sweet red pepper
  • 2 cups fresh or frozen corn, thawed
  • ⅔ cup thinly sliced green onions, divided
  • ⅓ cup grated Parmesan cheese
  • ¼ cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ cup olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 servings

  • In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside.
  • Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper.
  • In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.