Southwest Barley and Corn Salad

I love this salad served warm or chilled.


  • 3 cups vegetable broth
  • 3/4 cup uncooked medium pearl barley
  • 1 cup fresh or frozen corn kernels
  • Ad
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1 1/4 cups red bell pepper, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 tsp. minced garlic
  • 1/2 cup salsa, flavor and heat of choice
  • 3 Tbsp. sour cream
  • 2 Tbsp. lime juice


Bring broth to a boil in a saucepan. Stir in barley, reduce heat, cover and simmer for 40 to 45 minutes or until tender. Drain and cool.

Combine the corn, beans, peppers, onions, cilantro, and garlic in a large serving bowl and gently stir in the barley.

Stir the salsa, sour cream, and lime juice together in a small bowl and stir salsa mixture in to the corn and barley mixture.

By Deeli from Richland, WA


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Article
Southwestern Chicken Salad
Southwestern Salad Recipes
Food and Recipes Recipes SaladsJuly 20, 2010
Barley Soup
Barley Soup Recipes
Vegetable Beef Barley Soup in White Bowl
Vegetable Beef Barley Soup Recipes
Barley Salad
Barley Salad Recipes
A stack of corn tortillas.
Homemade Corn Tortilla Recipes
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 20, 2016 at 10:55:55 AM on in 1 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!