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Bean &  Barley Salad Recipe

Bean & Barley Salad Recipe

"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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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
  • 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


  • 1. Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
  • 2. 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.

Reviews for Bean & Barley Salad

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Reviewed Feb. 8, 2015

"Yum! I made this when it was first published and my husband and I loved it. Packs well for hiking and picnics. Served at a summer BBQ last year and got lots of rave reviews from everyone. I agree with another review, it lasts for days in the fridge. Can be eaten as a meal or side and goes GREAT with tortilla chips! All around winner!!!!"

Reviewed Oct. 5, 2013

"I was looking for something vegan, that had good flavor and a good protein source and this fit the bill!! We don't really like the kidney beans, so we increased the amount of black beans and corn, and it was perfect for us. Will definitely make this again"

Reviewed Jul. 30, 2013

"I don't know why it took me so long to make this recipe, but I'm glad that I finally did. It was super easy and my family really enjoyed it. I substituted pinto beans for black beans (it's what I had on hand) and it was very yummy. We had it as a side dish, but it would be very good as a chip topper/dip like other reviewers suggested. Will try that next time!!!"

Reviewed Jun. 14, 2013

"This is the BEST.. so full of flavor.. last for days in fridge.. soooo good"

Reviewed Feb. 20, 2013

"So yummy, and healthy, too!"

Reviewed Aug. 6, 2012

"Great recipe!"

Reviewed May. 18, 2012

"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 Jun. 11, 2011

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

Reviewed Jun. 3, 2011

"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 Nov. 24, 2010

"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 Sep. 7, 2010

"This was great! It tastes like taco filling!"

Reviewed Sep. 1, 2010

"Easy and delicious!"

Reviewed Aug. 16, 2010

"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 Aug. 16, 2010

"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 Aug. 14, 2010

"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 Aug. 3, 2010

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

Reviewed Jun. 28, 2010

"I substitute basmati rice for the barley, and add the juice of one lime. My family loves it!"

Reviewed May. 18, 2010

"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 May. 4, 2010

"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 Apr. 14, 2010

"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 Mar. 30, 2010

"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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