Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

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.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
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.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
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.

Only Have Ground Turkey? Make This Flavor-Packed Stir Fry

 

Only have ground turkey and no dinner plan? This flavor-packed ground turkey stir fry turns simple fridge staples into a fast, healthy, and satisfying weeknight meal everyone will love.

Only Have Ground Turkey? Make This Flavor-Packed Stir Fry

Some nights, dinner starts with standing in front of the fridge, staring at what’s inside, and hoping inspiration strikes. You’ve got ground turkey… and not much else that sounds exciting. You could make burgers. You could make tacos. But sometimes, you just want something different.

That’s exactly how this flavor-packed ground turkey stir fry came to be. It’s my go-to “use what I have” dinner that turns a basic protein into something colorful, cozy, and completely crave-worthy. With a quick homemade sauce, fresh veggies, and a handful of my Asian pantry staples, this meal comes together fast — and give you much more variety than another turkey burger.  

If you’ve ever wondered what to do with ground turkey that isn’t boring, this easy stir fry might just become your new weeknight favorite.

Enjoy!

Ingredients

This stir fry is built around easy, flexible ingredients you probably already have — with a sauce that brings everything together in the best way.

For the Stir Fry Sauce

• Chicken Broth – Creates a savory base without being heavy

• Low-Sodium Soy Sauce – Adds depth and umami flavor

• Maple Syrup – Balances the salty sauce with gentle sweetness

• Rice Vinegar – Brightens everything up

• Chili Paste (Sambal Oelek) – Adds gentle heat (adjust to taste)

• Toasted Sesame Oil – Gives that classic stir fry aroma

• Fresh Ginger – Adds warmth and freshness

• Garlic Powder – Boosts savory flavor

• Cornstarch – Thickens the sauce so it coats every bite

For the Stir Fry

• Ground Turkey – Lean, versatile, and perfect for quick dinners

• Mini Sweet Peppers – Add color and natural sweetness

• Zucchini – Light, tender, and great for soaking up sauce

• Green Onions – Adds fresh onion flavor without overpowering

• Edamame – Boosts protein and texture

• Cashews – Adds crunch and richness

• Canola Oil – For high-heat cooking

• Salt & Pepper – Simple seasoning goes a long way

• Sesame Seeds – For garnish

• Hot Rice – The perfect base for soaking up the sauce

-- Let’s Make It Together

This stir fry comes together quickly once you start, so it helps to have everything ready.

Step 1: Make the Sauce -  In a bowl or measuring cup, whisk together all of the sauce ingredients until smooth. Set aside.

Step 2: Brown the Turkey -  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Add the ground turkey, season with salt and pepper, and cook while crumbling until fully cooked.  Transfer to a plate.

Step 3: Cook the Vegetables -  Add the remaining oil to the skillet.  Add peppers, zucchini, and the white parts of the green onions.  Cook until crisp-tender, about 5 minutes.  Stir in the cashews and toast briefly.

Step 4: Bring It All Together - Return turkey to the skillet.  Add edamame and pour in the sauce.  Stir until everything is coated and the sauce thickens.

Step 5: Finish and Serve - Remove from heat.  Garnish with sesame seeds and green onion tops.  Serve hot over rice.

-- Perfecting the Cooking Process

The key to great texture in this stir fry is cooking each component separately first. Browning the turkey before adding vegetables keeps it juicy instead of steamed, while letting the sauce thicken at the end ensures every bite is glossy, flavorful, and well-balanced.

-- Add Your Touch

This recipe is very forgiving — feel free to make it your own.

Try adding:

• Broccoli or snap peas
• Mushrooms
• Water chestnuts
• Bell peppers
• A squeeze of lime at the end

You can also swap rice for quinoa, cauliflower rice, or noodles.

Set the Mood

If you'd like to create a whole atmosphere to enjoy this dish I've put together some tips to help you set the mood for this wonderful stir fry.  

If ground turkey is a regular in your fridge, this stir fry is one recipe you’ll want in your back pocket. It’s fast, flexible, and endlessly satisfying — perfect for busy nights when you still want something homemade.

If you enjoyed this recipe, you might also love:

• Chicken Avocado Caprese Salad

• Bacon Ranch Chicken for Two

• Mini Sheet Pan Chicken Tostadas

Before You Start 

• Can I make this ahead? Yes, it reheats well for up to 3 days.

• Is it spicy? This is mild as written — you can adjust chili paste to taste.

• Can I freeze it? The sauce freezes well, but veggies will soften after thawing.

• What pan works best? A wide skillet or wok will give you the best results.

• Can I use frozen veggies? Yes, just thaw and drain first.

• How do I keep it from getting watery? Cook veggies hot and fast and don’t overcrowd the pan.

 

 

 

Easy Teriyaki Chicken Mandarin Orange Salad — 5 Ingredients, 30 Minutes

 

Quick, flavorful, and perfect for weeknights! This Easy Teriyaki Chicken Mandarin Orange Salad comes together in just 30 minutes with crunchy ramen noodles, edamame, and a bright Asian-style salad kit.

Easy Teriyaki Chicken Mandarin Orange Salad — 5 Ingredients, 30 Minutes

I'm wrapping up this round of the 5-Ingredient Meal series with one of my all-time favorite salads — Chinese chicken salad! I wanted to give it a little extra flavor and excitement, so I created a variation with grilled teriyaki chicken and a few surprise add-ins that take it to the next level.

This Easy Teriyaki Chicken Mandarin Orange Salad is perfect for busy weeknights. It’s crunchy, sweet, savory, and totally satisfying — all without a ton of prep or fuss. The combination of mandarin oranges, edamame, crunchy ramen noodles, and dried cranberries makes every bite fun, while the teriyaki chicken adds a warm, savory punch.

Quick, colorful, and packed with flavor, this salad is the perfect way to end the series — healthy, simple, and ready in just 30 minutes. It’s a recipe you’ll want to keep in your weeknight rotation for a fast, delicious meal that feels a little special. For the other recipes in this series check out my list below.

Enjoy!

What Ingredients Do I Need?

This recipe keeps things simple but delivers incredible texture and flavor. Here’s what you’ll need to make this bright, Asian-inspired salad come together:

• Chicken Breasts – Boneless, skinless chicken breasts make this salad hearty and satisfying. When grilled and brushed with teriyaki sauce, they add a smoky sweetness that ties the whole dish together.

• Teriyaki Sauce – This is your flavor shortcut! It’s sweet, savory, and caramelizes beautifully as the chicken cooks. Use your favorite bottled version for ease, or make your own if you prefer to control the sweetness.

• Asian-Style Salad Kit – The perfect weeknight helper. These kits usually include crunchy greens, cabbage, dressing, and toppings that create a great texture base without any extra prep.

• Mandarin Oranges – Their citrusy sweetness brightens the flavors and pairs perfectly with teriyaki chicken. Canned versions work great—just drain them well before tossing in.

• Edamame, Ramen Noodles & Cranberries – The supporting trio! The edamame adds a bit of protein, the ramen noodles bring crunch, and the cranberries give a touch of tart-sweet contrast that makes this salad so fun to eat.

Substitutions & Variations

Want to make this salad your own? Here are a few easy swaps and twists to try:

• Protein Swap: If you don’t have chicken, you can substitute grilled shrimp, tofu, or rotisserie chicken for a quick shortcut. They all pair beautifully with the teriyaki and mandarin flavors.

• Teriyaki Twist: Try a sesame-ginger dressing or even a honey-soy glaze instead of teriyaki if you want a lighter or less sweet flavor.

• Salad Kit Alternatives: Can’t find an Asian-style kit? Use romaine, shredded cabbage, and a sesame dressing as a quick stand-in.

Variations

• Variation 1 – Tropical Twist: Add pineapple chunks and toasted coconut flakes for a lighter, island-inspired version that’s still bright and quick.
• Variation 2 – Crunchy Upgrade: Toss in toasted almonds, cashews, or crispy wonton strips to give your salad even more satisfying texture and flavor.

Kitchen Tips & Notes

• Grill Pan Shortcut: If you don’t have a grill, a stovetop grill pan or cast-iron skillet works great. 

• Timing Tip: Grill the chicken first, then toss the salad ingredients while it rests. That way, everything comes together warm and fresh.

• Crunch Factor: Crush the ramen noodles just before serving so they stay crisp.

• Make-Ahead Tip: You can prep the chicken and salad ingredients earlier in the day—just store the dressing separately until ready to serve.

       Set the Mood       

Want to create a cozy night in with a little Asian flair? Here’s how to make it unforgettable

Looking for more quick dinner salads? Try my Country Chophouse Chicken Salad with Garden Fresh Buttermilk Dressing or browse the full 5-Ingredient Meal series below.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals that require minimal effort? Here’s the full lineup of 5-Ingredient Meals in this series — each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Delicate ribbons of fresh zucchini mingle with juicy cherry tomatoes, briny olives, and creamy feta — all tossed in a za’atar vinaigrette that bursts with Mediterranean flavor. It’s colorful, elegant, and refreshingly simple.

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Before You Start

Can I make this teriyaki chicken salad ahead of time?
Yes! You can cook the teriyaki chicken up to 2 days in advance and store it in an airtight container in the refrigerator. For best texture, wait to assemble the salad until just before serving.

Can I use rotisserie chicken instead?
Absolutely. Shredded rotisserie chicken works well and makes this recipe even faster. Simply warm the chicken and toss it with the teriyaki sauce before adding it to the salad.

What can I substitute for mandarin oranges?
If you don’t have mandarin oranges, pineapple tidbits, sliced fresh oranges, or even dried cranberries make great substitutes and still balance the savory teriyaki flavor.

Is this salad good for meal prep or lunches?
Yes, with one tip: keep the dressing and salad kit separate until ready to eat. Assemble just before serving to prevent the greens from wilting.

What other greens can I use besides a salad kit?
Romaine, butter lettuce, mixed greens, or even shredded cabbage all work well. A crunchier green like cabbage holds up especially well if you’re prepping ahead.

    RECIPE IS DOWN BELOW👇     

One Pot Cajun Chicken with "Modern" Succotash

One Pot Cajun Chicken with "Modern" Succotash is an easy weeknight meal that's bursting with flavors and full of veggies.

One Pot Cajun Chicken with "Modern" Succotash

During the busy holidays I love one pot meals that I can have on the table in 30 minutes.  This recipe features chicken that is cut into bite sized pieces, sprinkled with Cajun seasoning blend, and cooked quickly (think stir fry).  Then we move on to cooking the succotash which is a blend of vegetables.  It's popular in the South but my version has a more modern spin using corn, shelled edamame, cherry tomatoes, and green onions. The whole thing is then covered with a sauce that is luscious.  

You'll want to keep this dish in your rotation as it is a winner!  I served it over some basmati rice, but it would also be great over mashed potatoes, or polenta, and of course it will stand on its own as well.

Enjoy!

What Ingredients do I need?

• thin sliced boneless chicken breasts or 2 large regular cut chicken breasts
• Cajun seasoning - I love this one and this one
• olive oil - I love this brand
• frozen roasted whole kernel corn
• frozen shelled edamame
• dried thyme
• cherry tomatoes
• green onions 
• reduced sodium chicken broth
• heavy cream
• butter
• Dijon mustard
• Optional: hot cooked rice

Substitutions and Variations

• You can substitute lima beans for the edamame

• Use cut up pork tenderloin or turkey tenderloin instead of chicken

• Serve over rice, mashed potatoes, or polenta

• Use chicken thighs if you prefer

Kitchen Tips and Notes

• I used my Lodge 3 quart enameled cast iron dutch over for this dish.  It was the perfect size.  

• A stir fry wooden spatula is the perfect utensil to use in cooking this dish.
• I use serving bowls or serving platters to serve this family style.

• Remove the cooked chicken to a plate or a baking sheet until the vegetables and sauce and made.

• Measure out all your ingredients so that they are ready to go when you start cooking.  This is a fast dish.

• Do all your prep work before you start cooking to get dinner on the table faster.

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One Pot Cajun Chicken with "Modern" Succotash

serves 4

4 thin sliced boneless chicken breasts
2-3 tsp Cajun seasoning
2 Tbsp. olive oil
1 1/4 cup frozen roasted whole kernel corn
1 cup frozen shelled edamame
1/2 tsp dried thyme
10-12 cherry tomatoes, halved
1/4 cup sliced green onions (white and green parts) (about 2)
Kosher salt and freshly ground pepper
2/3 cup reduced sodium chicken broth
2 Tbsp heavy cream
2 Tbsp butter
2 tsp. Dijon mustard

Optional:  hot cooked rice

Cut chicken breasts in to bite sized pieces.  Sprinkle Cajun seasoning all over the chicken, tossing to coat.  In a large skillet or wok heat oil over medium high heat.  Add the chicken and cook about 6-7 minutes or until the chicken is done.  Make sure to toss and turn chicken often as it is cooking (like a stir-fry method).  Transfer cooked chicken to a plate and keep warm.

Add corn and edamame to the skillet.  Cook about 5 minutes or until crisp-tender.  Add in tomatoes and green onions.  Add in salt and pepper to taste.  Stir to combine and heated through.  Add broth and thyme.  Loosen any browned bits on the bottom.  Bring the broth to a boil and boil gently for 3-5 minutes or until broth is reduced by half.  Add in cream and butter and stir until melted.  Add in the mustard and stir to combine.  Add back in chicken and heat through.  Pour into a serving bowl or platter and garnish with a few cherry tomato halves and extra green onions if you with.  Serve over rice if desired.