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Corn and Red Pepper Barley Salad

 Corn and Red Pepper Barley Salad
Here's a delicious way to present barley at its best. Instead of being lost in a sea of other ingredients in a soup or stew, that basic grain plays a starring role in the delicious chilled salad created by our Test Kitchen staff. Sweet corn and red pepper lend it a summery taste and color. Try taking a bowl to pass at your next picnic.
8 ServingsPrep: 20 min. Cook: 15 min.


  • 8 cups water
  • 1-1/2 cups uncooked medium pearl barley
  • 1-1/2 teaspoons salt
  • 1 medium sweet red pepper
  • 2 cups fresh or frozen corn, thawed
  • 2/3 cup thinly sliced green onions, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoons pepper
  • 1/4 cup olive oil


  • 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

2 of 2

Corn and Red Pepper Barley Salad (continued)

Directions (continued)

  • 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.
  • Yield: 8 servings.
Nutritional Facts: One serving (3/4 cup) equals 256 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 509 mg sodium, 41 g carbohydrate, 8 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.