Barley-Corn Confetti

Barley-Corn Confetti


  • 1 cup barley, hulled is best
  • 6 cups water
  • 1/4 teaspoon salt
  • 2 cups cooked fresh corn
  • 1/2 cup minced scallion
  • 1 red pepper, diced fine
  • 1/2 cup minced parsley


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons umeboshi vinegar


Rinse and drain the barley 3 to 4 times, or until rinse water is almost clear. Bring water and salt to a boil. Add the barley and simmer, covered, for 40 minutes, or until it is just tender. Drain, rinse under cold water, then drain well. In a medium-sized bowl, toss the grains and vegetables. Mix the dressing ingredients well, then drizzle over the salad, toss and serve.

To make vinaigrette: In a bowl, stir together all ingredients except oil.

  • 4-6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min