Tired of bland and boring salad recipes? This salad recipe is vibrant, flavourful and anything but boring!

Full of protein-packed lentils, fibre-rich barley and colourful, antioxidant-rich vegetables, this salad is not only nutritious but chocked full of flavour.

The sweet, smoky charred corn mixed with lentils, barley, and fresh tomatoes topped with this citrus dijon dressing can be served hot or cold. This quick dish can be a main or a side salad and is the perfect addition to your weekly menu.

If you try this salad recipe, let me know in the comments below! I’d also love to hear about your favourite salad recipes so please share them below!

Print Recipe
Barley and Lentil Salad with Charred Corn
This barley and lentil salad is full of fresh summer ingredients like basil, corn, tomatoes, and zucchini. Inspired by Fresh Prep; Adapted by nutriFoodie.
Barley and Lentil Salad with Charred Corn
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Dressing
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Dressing
Barley and Lentil Salad with Charred Corn
Instructions
  1. Start by cooking the barley: rinse well until the water is clear (not cloudy). Add 2.5 cups of cold water, season with a pinch of salt, cover and cook at medium heat for about 25 minutes.
  2. If not using canned lentils, cook 1 cup dried lentils in 3 cups of water, for about 20 min, no soaking required. Otherwise, drain and rinse canned lentils.
  3. Prepare vegetables: Chop basil finely; halve tomatoes; peel & dice red onion; dice zucchini.
  4. In a large bowl, prepare dressing by whisking the dressing ingredients together.
  5. Add lentils & toss to marinate.
  6. In a large skillet over high heat, add frozen corn and cook. Stir often for 3-4 minutes until you start seeing the char on the corn.
  7. Add onions and garlic for 2 minutes, until onions are tender. Turn off heat.
  8. Stir in zucchini. Taste & adjust seasoning with salt/pepper.
  9. Assemble salad by adding cooked veg, tomatoes and barley. Divide into bowls, and top with feta and remaining basil.

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