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Photo of Nutrition Facts for Barley, Bean and Corn Salad
Makes:
6 Cups
Prep time:
15 minutes
Cooking time:
45 minutes

Ingredients

2 cups cooked barley (see Stovetop Barley for cooking directions)
1 can (15 ounces) kidney beans, drained and rinsed
1 cup corn (canned and drained, frozen, or fresh cooked)
1 large red bell pepper, seeded and finely chopped
½ cup sliced celery
¼ cup sliced green onion
1 clove garlic, finely chopped or 1/4 teaspoon garlic powder
¼ cup fresh lemon or lime juice
2 Tablespoons vegetable oil
salt and pepper to taste
fresh cilantro or parsley sprigs, for garnish (optional)

Directions

  1. Wash hands with soap and water.
  2. Mix barley with remaining ingredients, except garnish, in a large bowl.
  3. Cover and chill several hours or overnight to allow flavors to blend.
  4. Garnish with cilantro or parsley sprigs, if desired, and serve.
  5. Refrigerate leftovers within 2 hours.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Freeze extra lime or lemon juice to use later. 
  • Cook your own dry beans. 1 cup dry black beans will make about 3 cups cooked black beans.
  • Try adding cilantro on top for more flavor.
  • Place any extra cooked barley in an airtight container and refrigerate for up to a week or freeze. Add cooked barley to soups, stews, casseroles and salads for a healthful fiber boost.