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Corn and Barley Relish

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
  • Total Time
    Prep: 15 min. + chilling Cook: 55 min.
  • Makes
    5 cups


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

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