Barley And Black Bean Salad Recipes

BEAN & BARLEY SALAD

Bean & Barley Salad image

"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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

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
DRESSING:
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

Steps:

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 Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

BARLEY AND BLACK BEAN SALAD

Barley and Black Bean Salad image

This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.

Provided by Matt and Aimee

Categories Grains

Time 21m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup quick-cooking pearl barley, uncooked
1 (15 ounce) can black beans, rinsed and drained
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1/2 cup green bell pepper, finely chopped
2 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon salt
3/4 cup fresh cilantro leaves (optional)
1/8 teaspoon ground red pepper (optional)

Steps:

Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

BARLEY AND BLACK BEAN SALAD

Barley and Black Bean Salad image

This is a beautiful, brightly colored salad - very fresh and hearty! Best prepared several hours to a day before serving: I usually add the avocado just before serving to limit bruising.

Provided by Skunklife

Categories Lunch/Snacks

Time 50m

Yield 10 cups, 10-20 serving(s)

Number Of Ingredients 14

Ingredients

3 cups cooked barley, cooled
2 cups black beans (canned, drained)
1 1/2 cups frozen corn
1 1/2 cups diced tomatoes
1 cup frozen peas
1/4 cup chopped fresh cilantro (I tend to add more ( I love cilantro!)
1 cup diced avocado (add just before serving)
1/2 cup water
2 tablespoons lemon juice
1 tablespoon olive oil (or other vegetable oil)
1 tablespoon onion, grated
2 garlic cloves, minced (I use 3-4, but I like garlic!)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook the barley according to package directions; drain and cool.
Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
Blend or shake, then pour over salad and toss. Keep refrigerated.

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