Barley, Bean, and Corn Salad

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This colorful and fresh-tasting mix is perfect for vegetarians as well as for diners mindful of their diets.


  • 1 cup pearl barley
  • 3 cups water
  • ¼ cup


  1. Place the barley in a medium-size saucepan and add the water. Bring the liquid to a boil over medium heat, then simmer, partially covered, until tender, about 30 minutes.
  2. Meanwhile prepare the dressing in a bowl: Combine the oil and vinegar. Mince the parsley and add it to the dressing. Season to taste with salt and pepper.
  3. Drain the kidney beans and add