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Three-Bean Barley Salad Recipe

Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.—Pat Miller, North Fork, California
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 2 cups water
  • 1 tablespoon chicken bouillon granules
  • 1 cup quick-cooking barley
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 4 green onions, thinly sliced
  • 1 cup honey Dijon salad dressing


  • 1. In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes.
  • 2. Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving. Yield: 12 servings.

Nutritional Facts

1/2 cup: 224 calories, 8g fat (1g saturated fat), 0 cholesterol, 526mg sodium, 32g carbohydrate (5g sugars, 7g fiber), 7g protein.

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