Summer Sprouted Barley Salad
4Serving Size 1 cup
4Serving Size 1 cup
  • 1 1/2Cups Uncooked Pearl Barley
  • 1Cup Fresh Corn KernelsAbout 2 ears
  • 1Cup Diced Seeded Plum TomatoAbout 2 small tomatos
  • 1/2Cup Chopped Green Onions
  • 1/4Cup Chopped Fresh Flat-Leaf Parsley
  • 20 Kalamata OlivesPitted and Coarsely Chopped
  • 3Tablespoons Fresh Lemon Juice
  • 1/4Teaspoon salt
  • 1/4Teaspoon Freshly ground black pepper
  • 1 Garlic CloveMinced
  • 3/4Cup (3 ounces) Crumbled Feta Cheese
  1. Cook barley according to package directions, omitting salt.
  2. Drain and rinse with cold water; drain. Cool completely.
  3. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl.
  4. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture.
  5. Toss to coat. Sprinkle with cheese.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on