Barley and Black Bean Salad

Barley and Black Bean Salad

12 reviews, 4.7 star(s). 92% would make again

Ready in 20 minutes

This is a quick, healthy lunch from


1 cup quick-cooking pearl barley; uncooked
1 can black beans; rinsed and drained
1 pint grape or cherry tomatoes; halved
1/2 cup green bell pepper; finely chopped
1/2 cup Monterey Jack cheese with jalapeƱo peppers; (2 ounces)
1/3 cup lemon juice
2 tablespoons olive oil
1 teaspoon Salt
3/4 cup fresh cilantro leaves; (optional)
1/8 teaspoon ground red pepper; (optional)

Original recipe makes 4

Original recipe makes 4 Servings


You've adjusted the recipe from 4 (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.

Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

Verified by stevemur
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Barley Black Bean Salad

I substituted red peppers for green peppers. Imagine how colorful it would be with green!

Calories Per Serving: 448 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this into a hot dish. Added some corn, jalapeño, and extra cheese. Very good
jafkitchen 2y ago

This was a salad that while my husband and I were delighted with it, the kids declined to eat much of it. I guess they are not wild about barley. The flavors were spot on and the application was clever in my opinion however.
MauraSpeckt 2y ago

I loosely followed this and ended up with a really great dish. I sauted the green pepper with half an onion until tender. Then threw the black beans and barley in the pan to heat up. Didn't have any tomatoes, added a sprinkle of crushed red pepper and some chopped spinach. Will totally make this again. I loved the pepper and lemon juice combo!
carsuesj 2y ago

I thought it was pretty good. Was my first attempt at cooking barley. My fiancée thought it was really good.
hollyloveland 2y ago

Love it!
RobinCane 3y ago

Very good recipe and side. I doubled the recipe using pinto and black beans/ red and yellow tomatoes. I will make this again. Thank you for your submission!
Hansmarcuson 3y ago

Easy to make and tasted great!!
Filaughn 4y ago

I was cleaning out the cupboards and used quinoa and kidney beans instead and it still turned out great!
superstar5220 5y ago

I added a little lemon zest before I juiced it. Wow. Great, filling meal. I also added a bit of avocado before serving.
srlapolla 5y ago

I used medium barley instead of quick barley, but it worked out fine that way. I also did not use the red pepper flakes, but did use cilantro. Very flavorful and colorful dish! I plan to take this to my next cookout/potluck. I anticipate it being a big hit!
mandypta 6y ago

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