Barley Radish Salad Recipe

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"My family loves barley, so I try to work it into everyday menus&151;including picnics and packed lunches," writes Maude Chuha of Chardon, Ohio. "Cooked barley gives this salad a chewy texture, while radishes, celery and green onions add a pleasant crunch."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 1 cup finely chopped radishes
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped green onions
  • 1 cup medium pearl barley, cooked
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 140 calories, 7g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 18g carbohydrate (0 sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.


  1. In a bowl, combine radishes, celery, onions and barley. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4 servings.
Originally published as Barley Radish Salad in Light & Tasty February/March 2002, p15

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ConnieK User ID: 282614 53311
Reviewed Jun. 5, 2013

"This is very good. The radish adds a unique flavor twist. It really does have a pleasant taste and delightful crunch. Thanks for sharing Maude."

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