Corn and Barley Relish Recipe

5 1 1
Corn and Barley Relish Recipe
Corn and Barley Relish Recipe photo by Taste of Home
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Corn and Barley Relish Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 55 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 55 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

2 tablespoons: 39 calories, 2g fat (0 saturated fat), 0 cholesterol, 46mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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

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GirishKatta User ID: 7329112 34994
Reviewed Dec. 5, 2013

"Very good recipe"

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