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

Reviews for Bean & Barley Salad

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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."

JessBella6 User ID: 5295511 191001
Reviewed Sep. 7, 2010

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

jollyoutcast User ID: 4518587 129016
Reviewed Sep. 1, 2010

"easy and delicious!"

Jessica2783 User ID: 5112860 146870
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?"

modell User ID: 2087044 189054
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."

kit9216 User ID: 5345927 177019
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."

krobinett User ID: 3438879 190999
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."

theaps User ID: 5207760 188521
Reviewed Jun. 28, 2010

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

Callieja User ID: 4344854 191407
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!"

SRogers23 User ID: 3149932 190998
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!"

[email protected] User ID: 1141563 188520
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!"

karenrusch User ID: 3366033 105578
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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