Bean Barley Salad Recipes

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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

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.

THREE-BEAN BARLEY SALAD



Three-Bean Barley Salad image

Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.-Pat Miller, North Fork, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

  • 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. , Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein.

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

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.

BEAN AND BARLEY SALAD



Bean and Barley Salad image

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

Provided by JenzyGirl

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup quick-cooking barley
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup cilantro, minced
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
1/4-1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
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, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8

THREE-BEAN AND BARLEY SALAD



Three-Bean and Barley Salad image

Here's a great-tasting salad made with three bean and barley - a delicious side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 5

1 can (15 ounces) three-bean salad, undrained
1 1/2 cups cooked barley
2 medium tomatoes, chopped (1 1/2 cups)
3 cups bite-size pieces salad greens
2 tablespoons sunflower nuts

Steps:

  • Mix three-bean salad, barley and tomatoes in bowl. Cover and refrigerate about 1 hour or until chilled.
  • Spoon bean mixture onto salad greens. Sprinkle with nuts.

Nutrition Facts : Calories 160, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg

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