Kitchen notes · a little help before you start
Summer Barley Salad with Corn and Blueberries
Summer Barley Salad with Corn and Blueberries is made with pearl barley, corn on the cob, and blueberries.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Dish type
- Salads
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Allow for cooling
Include the cooling stage before the next step.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
pearl barley (uncooked)
In the method: Cook barley according to package directions.
corn on the cob
In the method: Cook the corn using your favorite method.
blueberries
In the method: Combine barley, cooked corn, blueberries, almonds, red onion, goat cheese, and parsley in a large bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup pearl barley (uncooked)Ingredient note
Source: 4 ears corn on the cobIngredient note
Source: 1 cup blueberriesIngredient note
Source: 1/2 cup sliced almondsIngredient note
Source: 1/4 cup red onion (sliced)Ingredient note
Source: 4 oz goat cheese (crumbled 113 g; see note *)Ingredient note
Source: 1/4 cup parsley (chopped)Ingredient note
Source: 1/4 cup white wine vinegarIngredient note
Source: 1/4 cup olive oilIngredient note
Source: 2 tablespoons honeyIngredient note
Source: 1/2 teaspoon dijon mustardIngredient note
Source seasoning: salt and pepperIngredient note
Source seasoning: salt and pepper
How to make it
0 of 5 steps completeMake room for Summer Barley Salad with Corn and Blueberries
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Shake together all vinaigrette ingredients in a jar, and toss the salad in the vinaigrette.
A little more help as you go
Mix in the jar
Follow the jar-shaking step before using the mixture.
A few questions you might have
What should I prepare first?
Set out the instant pot. Start with this step: Cook barley according to package directions.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What happens at the end?
Shake together all vinaigrette ingredients in a jar, and toss the salad in the vinaigrette.
Is there another preparation step to plan for?
Follow the jar-shaking step before using the mixture.
Additional recipe notes
* This salad has a strong goat cheese flavor. If you do not enjoy goat cheese, reduce the amount by half or swap for feta cheese. ** This salad is best served immediately. Leave the goat cheese off, and you may be able to squeeze 1-2 more days out of it.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
