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

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

Nutritional Facts

3/4 cup: 246 calories, 14g fat (2g saturated fat), 0 cholesterol, 350mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 6g protein.


  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

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traceycharles User ID: 8219487 220026
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!!!!"

shawnba User ID: 2581969 188526
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"

shecooksalot User ID: 5888460 172501
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!!!"

madannie User ID: 3736801 188524
Reviewed Jun. 14, 2013

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

dollargirl User ID: 939213 177099
Reviewed Feb. 20, 2013

"So yummy, and healthy, too!"

dollargirl User ID: 939213 118716
Reviewed Aug. 6, 2012

"Great recipe!"

sealmeat User ID: 5099959 187479
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!"

cfsti User ID: 4622456 188522
Reviewed Jun. 11, 2011

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

ykdonna User ID: 5893270 177020
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."

mistygyrl User ID: 3409991 172483
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."

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