Best Summer Barley Salad Recipes

SUMMER 3 BEAN & BARLEY SALAD

Steps:

• In saucepan, combine water, bouillon and barley.
• Bring to boil.
• Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
• Place cooked barley in a bowl.
• Add beans and green onions.
• Toss with dressing.
• Serve or chill several hours before serving.

SUMMER BARLEY SALAD

Steps:

• Heat large pot of water to boiling. Immerse tomatoes in water for 30 seconds. Remove with slotted spoon and let cool several minutes. Peel tomatoes, then cut crosswise in half and squeeze out seeds. Coarsely chop tomatoes and set aside.
• Add green beans to boiling water and cook 5 minutes. Remove with slotted spoon, cool under running water, and drain well. Refrigerate covered until just before serving.
• Add barley to boiling water and boil until tender but still firm to the bite, 40-45 minutes. Drain well.
• Mix oil, vinegar, thyme, salt, and pepper in large bowl. Add tomatoes and barlsey and stir to coat. Refrigerate at least 30 minutes.
• Just before serving, stir in beans, parsley, and scallions. Serve cold.

SUMMER BARLEY SALAD

Steps:

• 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.