Pearl barley, cashews, pumpkin seeds, and corn in this lightly seasoned salad will leave you feeling satisfied. This simple, tasty, and hearty salad makes a delicious side, warm or cold!

Simple Barley Salad [Vegan]



  • 1 cup pearl barley or hulled barley
  • 2 cups vegetable broth or water (3 cups for hulled barley)
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 4 tablespoons apple cider vinegar or a fruit-flavored vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons maple syrup
  • 1 large garlic clove, minced
  • Pinch of sea salt to taste
  • 1 onion, chopped
  • 2 medium tomatoes, diced
  • 1–2 fresh chili peppers, banana peppers, or jalapeno, finely chopped
  • 1 cup whole kernel sweet corn, cooked
  • 2/3 cup chopped flat-leaf parsley
  • Toasted pumpkin seeds and/or cashews for topping
  • Freshly ground black pepper to serve


  1. In a medium saucepan, bring broth or water to boil over medium-high heat.
  2. Add barley, oil, and salt and bring back to a boil.
  3. Lower heat, cover and let simmer for about 30 minutes (about 45 minutes for hulled barley) or until tender.
  4. Remove from heat and let stand for 10 minutes, drain liquid and let cool.
  5. Meanwhile, in a large bowl, whisk together vinegar, olive oil, Dijon mustard, maple syrup, garlic, and salt to make a smooth dressing.
  6. Add barley, onion, tomatoes, pepper, and sweet corn, and toss to coat.
  7. Stir in parsley, top with toasted pumpkin seeds and/or cashews, and add some freshly ground black pepper to serve.