Barley & Bean Salad

Easy to prepare, great for making ahead, and it is so healthy! You can substitute half or all of the barley for wild or brown rice.

Photo by Caroline J.

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup pearl barley

  • 1

    cup canned black beans, drained and rinsed

  • 1

    cup canned kidney beans, drained and rinsed

  • 1

    cup frozen corn kernels, cooked according to package

  • 1/2

    cup green onions, cup into half-innch slices (about 1/2 a bunch)

  • 1

    red bell pepper, diced

  • DRESSING:

  • 1/3

    cup red wine vinegar

  • 2 to 3

    cloves garlic, minced

  • 1

    teaspoon chili powder

  • 1

    teaspoon dried parsley

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon crushed red pepper flakes

  • 1/4

    teaspoon ground black pepper

  • 2/3

    cup olive oil

Directions

In a large saucepan, bring 2 cups of water to boil. Stir in barley and reduce heat to medium low. Cover and simmer 30 to 40 minutes or until tender. If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool. In a large bowl, combine the cooled barley, black beans, kidney beans, corn, green onions and bell pepper. Mix well. Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well. * Serve at room temperature or chill in fridge for several hours. ** * I only used about 2/3 of the dressing ** If serving chilled, reserve some of the dressing to pour over salad just before serving.

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