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Bean & Barley Salad Recipe

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"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

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Bean & Barley Salad Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Directions

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 246 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 350 mg sodium, 24 g carbohydrate, 6 g fiber, 6 g protein.

Originally published as Bean & Barley Salad in Taste of Home April/May 2010, p28

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Reviews for Bean & Barley Salad (15)

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Bean & Barley Salad

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Reviewed on May. 18, 2012 by sealmeat

Flavor was fine, but just average. Too hearty to be served as a side to meat, but not a good stand-alone dish. Better as a topping for nachos, but then why include barley? Not enticing enough to be able to eat the mountain of leftovers. Finally threw half of it away after picking at it for a week and we're a family of 7!

Reviewed on Jun. 11, 2011 by cfsti

This salad has everything! Taste, appearance, texture, easy prep., and economical. Love it!

Reviewed on Jun. 03, 2011 by ykdonna

Delicious! I used fresh corn and think next time I'll add avocado and cucumber. I changed the dressing to 1/2 cup olive oil, 1 tsp chili pepper, and added 2 Tbsp honey. This recipe is a keeper.

Reviewed on Nov. 24, 2010 by mistygyrl

This recipe is by far a hit whenever I make it. Not only do we eat it as a luncheon type salad, but I also use it mostly as an appetizer and serve it with the scooped bowl type tortilla chips.

Reviewed on Sep. 07, 2010 by JessBella6

This was great! It tastes like taco filling!

Reviewed on Sep. 01, 2010 by jollyoutcast

Easy and delicious!

Reviewed on Aug. 16, 2010 by Jessica2783

This makes A LOT! I am not sure I liked the red wine vinegar in it... gave it a weird taste. May experiment with other flavours of vinegar. Any suggestions?

Reviewed on Aug. 16, 2010 by modell

great recipe! Took it to a family potluck and I got many compliments. Reduce the amount of red pepper flakes and cilantro to control the kick.

Reviewed on Aug. 14, 2010 by kit9216

This is a keeper. I made it substituting apple cider vinegar for the red wine vinegar but otherwise made the recipe as written. Like other reviewers, I would reduce the amount of olive oil from 3/4 cup to 1/2 cup.

Reviewed on Aug. 03, 2010 by krobinett

Interesting combination - didn't think I'd like it, but it's pretty good. I will serve it for my vegetarian daughter.

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