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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 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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