Barley Corn Salad

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 12 min
  • Stand Time 25 min


  • 3 Tbsp. vegetable oil
  • 1 cup quick-cooking barley
  • 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  • 2 cups water
  • 2 carrot, crushed
  • 1 small cucumber, peeled, seeded and chopped
  • 1 cup frozen whole kernel corn, thawed
  • 3 Tbsp. fresh lemon juice*
  • 3/4 tsp. dried oregano leaves, crushed
  • 3 cups shredded fresh spinach leaves (about 4-1/2 ounces)
  • 4 ounces feta cheese [or blue cheese], crumbled (optional)


  1. Heat 1 tablespoon vegetable oil in 3-quart saucepan over medium-high heat and cook barley, stirring occasionally, 1 minute or until golden brown. Stir in Lipton® Recipe Secrets® Onion Soup Mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until barley is tender. Remove from heat and let stand covered 5 minutes. Turn barley into large bowl and let stand, stirring occasionally, until cool. Stir in carrots, cucumber and corn.
  2. Blend lemon juice, oregano and remaining 2 tablespoons oil in small bowl; stir into barley mixture. To serve, arrange spinach on serving platter; top with barley salad, then sprinkle with cheese.

Also terrific with Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix or Lipton® Recipe Secrets® Golden Onion Soup Mix.

FOOD NOTE: One large lemon will yield about 3 to 4 tablespoons fresh lemon juice.

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Pe rServing
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g