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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
This recipe is:
Quick
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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Reviewed on Feb. 20, 2013 by dollargirl
So yummy, and healthy, too!
Reviewed on Aug. 06, 2012 by dollargirl
Great recipe!
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.
Reviewed on Jun. 28, 2010 by theaps
I substitute basmati rice for the barley, and add the juice of one lime. My family loves it!
Reviewed on May. 18, 2010 by Callieja
This was a HUGE hit with my family! I halved the salt and will use 1/2 c. of Olive Oil instead of 3/4 c. next time I make it. I used 1/2 tsp. of red pepper flakes, but will use more in the future. We like a little more kick!
Reviewed on May. 04, 2010 by SRogers23
Love this! I used 1/2 tsp salt instead of 3/4 tsp and it is great! I always use less salt in recipes, unless I am baking. I used my Tupperware Shaker to blend the dressing. Fabulous recipe!
Reviewed on Apr. 14, 2010 by jzurick23@yahoo.com
This recipe is great for lunch during the work week. It makes a huge batch and it's very filling and easy on the budget! I cut back on the olive oil a bit b/c it was too much oil for me. I have a class reunion coming up, so this is much healthier for me to eat this during the work week, instead of running out to a fast food restaurant!
Reviewed on Mar. 30, 2010 by karenrusch
This is very easy to make and very tasty. I would definitely suggest chilling it overnight because the seasonings in the dressing taste best the second day.
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