Say hello to your new favorite side dish! This Charred Corn and Barley Salad is the perfect blend of textures and flavors. We’re talking nutty, chewy barley, sweet and smoky corn, crisp veggies, and a bright, herby vinaigrette. It’s incredibly simple to make, naturally vegetarian, and perfect for potlucks, BBQs, or as a healthy make-ahead lunch. The charring technique for the corn adds a surprising depth of flavor that takes this simple salad to a whole new level.
Ingredients
• 1 cup barley
• 1 pound frozen sweet corn kernels
• 1 carrot, chopped finely
• 2 ribs celery, chopped finely
• 1 medium red onion, chopped finely
• 1 tablespoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1⁄2 cup chopped fresh herbs, such as parsley, chives, basil, oregano, mint, and/or cilantro
• Salt and freshly ground black pepper to taste
Instructions
1. Cook the Barley: Boil the barley in 2 quarts of lightly salted water until it is very tender, about 30 minutes. Drain well and spread on a platter to cool completely.
2. Char the Corn: Heat a dry cast-iron pan or skillet over a high flame for 1 minute. Add the frozen corn and cook without stirring until some kernels attain a slight char and the corn has a smoky aroma, about 5 minutes.
3. Assemble the Salad: In a large mixing bowl, combine the cooled barley, charred corn, carrot, celery, and onion. Add the red wine vinegar, olive oil, fresh herbs, salt, and pepper. Toss well to coat everything evenly before serving.
Nutritional Information
• Serves: 8
• Serving Size: 1/2 cup
• Cost Per Serving: $0.67
• Calories: 178
• Fat: 4g
• Carbohydrates: 33g
• Protein: 5g
• Fiber: 6g
• Sugar: 1g
• Sodium: 17mg
Pro Tips
• For extra flavor, cook the barley in vegetable broth instead of water.
• Don’t overcrowd the pan when charring the corn; work in batches if needed to ensure the kernels toast instead of steam.
• This salad is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days. For best results, add the fresh herbs just before serving.
• Boost the protein by adding a can of rinsed chickpeas or black beans. Crumbled feta cheese also makes a delicious, tangy addition.
FAQ
Q: How can I add more protein to this vegetarian barley salad
A: This salad is wonderfully versatile for adding plant-based protein. The recipe suggests stirring in a can of rinsed chickpeas or black beans for a hearty boost. For a non-vegan option, crumbled feta or goat cheese also adds protein and a delicious tangy flavor.
Q: Is this charred corn and barley salad vegan
A: Yes, the base recipe for this charred corn and barley salad is naturally vegan as it contains no animal products. Just be sure to omit any optional non-vegan additions like feta cheese.
Q: Can I make this salad gluten-free
A: Barley contains gluten, so it is not suitable for a gluten-free diet. To make a similar gluten-free version, you can easily substitute the barley with an equal amount of cooked quinoa, brown rice, or millet.
Q: How long does this vegetarian salad last in the fridge
A: This salad is excellent for meal prep. Stored in an airtight container, it will stay fresh and delicious in the refrigerator for up to 4 days. For the best texture and flavor, we recommend adding the fresh herbs just before you plan to serve it.
