Photo of Mushroom barley salad by WW

Mushroom barley salad

Points® value
Total Time
35 min
15 min
20 min
Chewy, fresh, and colorful, this grain and vegetable salad is a hearty side dish or a light lunch that you can further bulk up with chicken or shrimp. We use quick-cooking pearl barley, which cooks more quickly than hulled barley, to anchor this salad. Its nutty flavor pairs well with a variety of vegetables and its chewy texture makes it satisfying to bite into. (You can use hulled barley; it will just need to cook longer.) We’ve added in corn and cherry tomatoes, but you can substitute vegetables as the seasons change: Butternut squash would be delicious in the fall, while asparagus would be wonderful in the spring.


Uncooked pearl barley

½ cup(s)

Mineral water

2 fl oz


½ pound(s), white, sliced

Canned yellow corn

15½ oz


4 medium, sliced

Lemon zest

2½ tsp, finely grated (zested)

Fresh lemon juice

2½ Tbsp

Cherry tomatoes

2 cup(s), halved

Olive oil

1 tsp

Table salt

1½ tsp

Black pepper

½ tsp


  1. In a medium pan, bring barley and water to a boil. Cover, reduce heat to simmer and cook until tender, about 20 minutes; drain and rinse.
  2. Combine barley with remaining ingredients. Yields about 1 cup per serving.