This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.
Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad
As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.
The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.
That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.
It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.
And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.
Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.
Enjoy!
-- Ingredients
This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.
- Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.
- Edamame - Adds a fresh pop of green, along with a little extra protein and texture.
- Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.
- Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.
- Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.
- Red Onion - Adds just the right amount of sharpness and crunch.
- Olive Oil - Forms the base of the simple vinaigrette.
- Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.
- Honey - Just enough to soften the vinegar and bring balance to the dressing.
- Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.
- Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel. I chose to use basil this time.
-- Equipment
You only need a few basic kitchen tools:
- Large mixing bowl
- Small saucepan
- Small bowl or screw-top jar for the dressing
- Sharp knife
- Cutting board
- Whisk or spoon
-- Let's Make It Together
Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.
Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.
That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.
-- Perfecting the Process
Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.
Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.
Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.
Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.
-- Make-Ahead Tip
This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.
Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.
You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.
-- Add Your Touch
This salad is easy to customize depending on what you have on hand.
- Add grilled chicken for an even heartier meal.
- Try feta cheese for a creamy, salty addition.
- Use basil instead of mint for a more traditional summer flavor.
- Add avocado just before serving for extra richness.
- Use frozen corn when fresh corn isn't available.
- Swap the garbanzo beans for white beans if you prefer.
- Add a little lemon juice for an extra-bright finish.
Set the Mood
A Bowl of Late Summer
There is no single ingredient in this salad that's trying to steal the show.
It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.
Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.
More Summer Produce Recipes to Try
Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.
Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.
Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.
Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.
Before You Start
Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.
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