Barley Summer Salad

Prep time: 10 minutes
Cooking time: 45 minutes
Yield: 10 servings
Serving Size 3/4 cup
Nutrition Facts: View Label(s)


1 cup
dry barley
3 cups
1⁄4 cup
dried cranberries
1 cup
fresh blueberries
1 cup
sweet snap peas, chopped
2 cups
apples or another fresh fruit or veggie, chopped
1⁄2 cup
red bell pepper, chopped
1⁄2 cup
green onions, sliced thin
1 tablespoon
3 tablespoons
vegetable oil
1⁄4 cup
lemon or lime juice


  1. Place barley and water in a 2-3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
  2. Rinse cooked barley briefly in cold water. Drain.
  3. Add remaining ingredients. Toss well.
  4. Refrigerate leftovers within 2 hours.


  • Substitute different fruits and vegetables in season.
  • Add nuts or seeds for added protein.
Last updated: 06/30/15

1 Comments for "Barley Summer Salad "

This was a big hit!  To make it festive for the 4th of July I used an extra cup of blueberries and took out the snappeas.  I also used jicama instead of apple.  That way the dish turns out red, white, and blue!  I would even diced up a whole red pepper and use the whole thing, instead of just 1/2 cup.

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