Barley is an over-looked grain but it is so delicious and easy to work with. This relish highlights barley with corn and peppers.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
Recommended: 75 Delicious Ways to Eat Corn on (and off) the Cob
VERIFIED BY Taste of Home Test Kitchen
- 3 cups water
- 1 cup medium pearl barley
- 3/4 teaspoon salt, divided
- 1 cup fresh or frozen whole kernel corn
- 1/3 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- Pepper to taste
- 1 cup diced fresh tomatoes
- 1/2 cup diced green or sweet red pepper
- 2 green onions, thinly sliced
- In a saucepan, combine water, barley and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add corn; simmer for 10-15 minutes or until tender.
- Meanwhile, in a jar with a tight-fitting lid, combine oil, vinegar, basil, pepper and remaining salt; shake well. Pour over warm barley mixture and toss to coat. Chill for 30 minutes. Gently fold in tomatoes, green pepper and onions. Chill for 2-3 hours. Yield: 5 cups.
Originally published as Corn and Barley Relish in Country Woman July/August 1999, p40
Reviews forCorn and Barley Relish
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 5, 2013
"Very good recipe"