Bean & Barley Salad
Total TimePrep/Total Time: 30 min.
Makes12 servings (3/4 cup each)
- 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
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
- In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts3/4 cup: 246 calories, 14g fat (2g saturated fat), 0 cholesterol, 350mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 6g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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!!!!
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
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!!!
Jun 14, 2013
This is the BEST.. so full of flavor.. last for days in fridge.. soooo good
Feb 20, 2013
So yummy, and healthy, too!
Aug 6, 2012
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!
Jun 11, 2011
This salad has everything! Taste, appearance, texture, easy prep., and economical. Love it!
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.
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.