Bean & Barley Salad

20 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Janelle Lee, Appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2022

"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

TEST KITCHEN APPROVED

Bean & Barley Salad

20 Reviews Add your review
Yield:12 servings (3/4 cup each)
Prep:15 min
Cook:15 min
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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
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Directions

  1. 1
    Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro.
  2. 2
    In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts

3/4 cup: 246 calories, 14g fat (2g saturated fat), 0 cholesterol, 350mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 6g protein.
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