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Bean &  Barley Salad Recipe
Bean & Barley Salad Recipe photo by Taste of Home

Bean & Barley Salad Recipe

Publisher Photo
"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.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

Directions

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

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

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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

MY REVIEW
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!!!

MY REVIEW
Reviewed Jun. 14, 2013

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

MY REVIEW
Reviewed Feb. 20, 2013

So yummy, and healthy, too!

MY REVIEW
Reviewed Aug. 6, 2012

Great recipe!

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