Barley Summer Salad

Prep time: 1 hour
Yield: 10 servings
Serving Size 3/4 cup
Nutrition Facts: View Label


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. Season with salt and pepper.
  5. Refrigerate leftovers within 2 hours.


  • Substitute different fruits and vegetables in season.
  • Add nuts or seeds for added protein.
Last updated: 05/20/15

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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