Barley and Black Bean Salad

Barley and Black Bean Salad

Ready in 20 minutes
12 review(s) averaging 4.7. 92% would make again

Top-ranked recipe named "Barley and Black Bean Salad"

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This is a quick, healthy lunch from health.com.

"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

Ingredients

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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

Servings  
Original recipe makes 4 Servings

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

Barley Black Bean Salad photo by Hansmarcuson Hansmarcuson

I substituted red peppers for green peppers. Imagine how colorful it would be with green! photo by superstar5220 superstar5220

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 1 year 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 1 year 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 1 year ago
I thought it was pretty good. Was my first attempt at cooking barley. My fiancée thought it was really good.
hollyloveland 1 year ago
Love it!
RobinCane 2 years 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 2 years ago
Easy to make and tasted great!!
Filaughn 3 years ago
I was cleaning out the cupboards and used quinoa and kidney beans instead and it still turned out great!
superstar5220 3 years 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 4 years 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 4 years ago
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