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Barley and Bean Salad

This is barley and bean salad is a fantastic way to enjoy the abundance of fresh fruits and vegetables during the harvest season. 
Servings: 24 People
Calories: 200kcal
Author: Tara Wrght

Ingredients

  • 4 cups Barley (cooked)
  • 3 cups Black Beans (cooked and drained)(or 1 1/2, 16 oz can, rinsed)
  • 16 oz organic corn (package frozen)
  • 1 large Red Bell Pepper (finely chopped)
  • 6 green onions (finely chopped)
  • 1/3 cup cilantro (minced fresh)

Dressing:

Instructions

Prepare in advance

  • In a large bowl, combine cooked barley and black beans.
  • In a 2 cup glass measuring cup combine oil, vinegar, garlic, chili powder, salt, cumin and pepper and whisk until combined.
  • Drizzle the dressing over the barley and beans and toss until coated.
  • Cover and refrigerate overnight.
  • The following day, add corn, red pepper, onions and cilantro to salad and toss to combine.
  • Serve immediately and enjoy!

Day of preparation

  • Both the barley and beans can be prepared in advance as they should be cooked and cooled.
  • In a large bowl, combine cooked barley, black beans, corn, red pepper, onions and cilantro and mix to combine.
  • In a 2 cup glass measuring cup combine oil, vinegar, garlic, chili powder, salt, cumin and pepper and whisk until combined.
  • Drizzle the dressing over the salad ingredients and toss until salad is coated.
  • Cover and place in refrigerator for at least 4 hours prior to serving for maximum flavor. (We usually chill overnight and serve the following day)

Notes

For Barley -- (You can substitute other grains such as wheat berries, brown rice or farro)
Serving Suggestions
1. Serve in small bowls with toasted multigrain bread on the side.
2. Use as a topping for a bed of mixed greens­­and top with just a crumble of feta cheese.

Nutrition

Calories: 200kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 284mg | Fiber: 7g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 10.8mg | Calcium: 21mg | Iron: 1.8mg