Summer Barley Salad

Summer Barley Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serve this colorful summer salad with buttery lemon green beans.


4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 494
Fat 18.5 g
Satfat 4.9 g
Monofat 9.8 g
Polyfat 1.9 g
Protein 13.5 g
Carbohydrate 73.8 g
Fiber 13.7 g
Cholesterol 19 mg
Iron 2.9 mg
Sodium 704 mg
Calcium 152 mg


1 1/2 cups uncooked pearl barley
1 cup fresh corn kernels (about 2 ears)
1 cup diced seeded plum tomato (about 2 small)
1/2 cup chopped green onions
1/4 cup chopped fresh flat-leaf parsley
20 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 cup (3 ounces) crumbled feta cheese


1. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.

Lorrie Hulston Corvin,

Cooking Light

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note