Barley Salad Recipe

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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!


  • 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


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. 

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