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Colorful Barley Salad

 Colorful Barley Salad
Chili powder and cumin give this distinctive barley salad a subtle Tex-Mex flavor. It's a super make-ahead side dish. Folks commented on how hearty and tasty it was when we served it at our wedding barbecue.
24 ServingsPrep: 10 min. + chilling Cook: 40 min.


  • 3 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 4 cups water
  • 3 cups medium pearl barley
  • 1 cup canola oil
  • 1/3 cup white vinegar
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 6 large tomatoes, seeded and chopped
  • 1 package (16 ounces) frozen corn
  • 1 bunch green onions, sliced
  • 1 cup minced fresh parsley


  • In a large soup kettle or Dutch oven, combine chicken broth and
  • water; bring to a boil. Add barley; reduce heat. Cover and simmer
  • for 35-40 minutes or until barley is tender. Cool slightly.
  • In a small bowl, combine the oil, vinegar, garlic, chili powder and
  • cumin; pour over barley and toss well. Gently stir in the remaining
  • ingredients. Transfer to a serving bowl; cover and refrigerate
  • overnight. Yield: 24 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 206 calories,

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Colorful Barley Salad (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), trace cholesterol, 91 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein.