Back to Southwestern Barley Salad

Print Options


Card Sizes

Southwestern Barley Salad Recipe

Southwestern Barley Salad Recipe

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! —Tommi Roylance of Charlo, Montana
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 3 cups cooked medium pearl barley
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups diced seeded tomatoes
  • 1 cup frozen peas, thawed
  • 1/4 cup minced fresh cilantro or parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped onion
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 8 lettuce leaves
  • 1 ripe avocado, peeled and sliced
  • 2 medium tomatoes, cut into wedges


  • 1. In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes. Yield: 8 servings.

Nutritional Facts

1 cup: 233 calories, 7g fat (1g saturated fat), 0 cholesterol, 490mg sodium, 38g carbohydrate (0 sugars, 9g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Reviews for Southwestern Barley Salad

Sort By :

Average Rating
Reviewed May. 6, 2011

"This was such a GREAT salad!! So easy to make. This one is a keeper. I used grape tomatoes, not the chopped seeded tomatoes, also used light olive oil instead of the Canola oil. I put the corn & peas in when they were frozen. Next time I think I will try Lime juice, just to see how it may taste. I saved some of the dressing to dip the avocado in, so that they wouldn't brown, then poured what was left over all. I think this could almost be a meal in itself."

Loading Image