Barley Salad Recipe

We’re so grateful to Danielle D’Amico, BSN, RN, Operational Nurse Manager with our Spina Bifida Program, for sharing her family’s barley salad recipe. It’s a simple, tasty and healthy side dish that you don’t want to miss!

Ingredients: 

• 1 cup barley
• 3 cups water
• 3 green onions, finely chopped
• 2 tomatoes, finely chopped
• 12 oz can of whole kernel corn, drained
• ½ cup parsley, finely chopped

Directions: 

Cook barley in water or stock. Simmer until liquid is evaporated, then cool. Add onion, tomato, corn, and parsley to cooled barley.

Fold in Dressing: 

• ½ cup vegetable oil
• 2 tbsp white vinegar (malt or balsamic)
• 1 large clove of garlic, crushed
• 1 tsp cumin powder
• ½ tsp chili powder

Helpful Hint:

Double garlic and spices and mix in a little oil when cooling the barley so it doesn’t stick.