Barley & Summer Vegetable Salad

I’m getting a little ahead of myself with this barley salad, because it without a doubt a more summer appropriate dish.  It’s great as a chill salad or side option and tastes great warm or cold.  Grilling fresh ears of corn in July or August definetely makes for a fresher version of this salad, but it’s a simple recipe and will be more popular as the warmer weather arrives!

1 cup uncooked barley

3 cups water

1 1/2 cups frozen organic corn

1 tomato, chopped

1 seedless cucumber, chopped

4 tbsp butter

1 tsp balsamic vinegar

1 tbsp olive oil

Salt and pepper to taste

  • Bring barley and water to a boil, then leave to simmer, uncovered for 1 hour
  • Meanwhile, in a small saucepan, cook corn over medium heat in olive oil for approximately 10 minutes or until it begins to brown
  • Also in a small saucepan, melt butter and balsamic vinegar over medium heat until the mixture begins to froth
  • When barley is done, combine all vegetables and butter sauce, and season with salt and pepper
Share
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. WOW just what I was searching for. Came here
    by searching for barley salad

Leave a Comment...

*