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: 11/10/15

2 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.

We made this for three classes of 4th graders and the results were mixed. One common comment I kept hearing is that it was too tart and the barley had no flavor. The students and some staff suggested adding either salt to the barley while cooking, or sugar once it's done as part of the dressing. I think orange juice would be a better replacement for the lemon juice to make it less tart and sweeten it up a bit. Seasoning is a definite! Adding salt to the barley while cooking is highly needed, as is a little pepper in the end. The kids all loved the fruit in it and the look of it, but the agreed that it needs more seasoning.

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