Bean Barley 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.

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

Ingredients

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.

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

Ingredients

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

BROAD BEAN, BARLEY & MINT SALAD

Broad bean, barley & mint salad image

These little green beans go really well with grains like pearl barley - for a light touch, serve cold with goat's cheese, mint and nuts

Provided by Barney Desmazery

Categories Lunch, Main course

Time 1h10m

Number Of Ingredients 11

Ingredients

1l vegetable stock
500g podded fresh broad bean (or use frozen)
225g pearl barley
2 handfuls mint leaves
200g radish , quartered
100g whole hazelnut , toasted and roughly chopped
140g goat's cheese , crumbled into small chunks
4 tbsp cold-pressed rapeseed or olive oil
1 tbsp red wine vinegar
juice and zest ½ lemon
1 tbsp finely chopped mint leaves

Steps:

Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat's cheese.

Nutrition Facts : Calories 469 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium

CARIBBEAN BARLEY SALAD

Caribbean Barley Salad image

Wonderful summer salad.

Provided by Melissa Gardner

Categories Salad Grains

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

3 cups water
½ teaspoon salt
½ cup barley
1 large mango, peeled and diced, divided
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cups cooked black beans
1 cup grape tomatoes, halved
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper

Steps:

Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g

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

Ingredients

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

TWO-BEAN AND BARLEY SALAD WITH PINE NUTS

Two-Bean and Barley Salad with Pine Nuts image

Categories Salad Bean Mustard Onion Side Low Fat Vegetarian High Fiber Lemon Pine Nut Barley Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1 pound dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
1 cup barley (not quick-cooking)
6 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
3/4 cup olive oil
1 1/2 cups finely chopped red onion
1 pound green beans, trimmed
1/2 cup pine nuts, toasted lightly
Dried Beans
1/2 to 1 pound dried beans, picked over

Steps:

To prepare the salad
In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
To quick soak dried beans
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

KERRY'S BEANY SALAD

Kerry's Beany Salad image

Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.

Provided by Anonymous

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup pearl barley
½ cup long-grain white rice
1 cup canned black beans, drained
1 cup canned kidney beans, drained
1 cup whole corn kernels, cooked
½ cup chopped green onions
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
8 leaves lettuce
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
½ cup olive oil

Steps:

In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

Nutrition Facts : Calories 379 calories, Carbohydrate 47.7 g, Fat 19 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 476.5 mg, Sugar 2.5 g

CHICKPEA, BARLEY, AND FETA SALAD

Chickpea, Barley, and Feta Salad image

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Provided by Dawn Perry

Categories Salad Side Feta Barley Green Bean Chickpea Dill Seed Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

Steps:

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

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