Best Bean And Barley Salad Recipes

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BARLEY, BLACK BEAN AND AVOCADO SALAD



BARLEY, BLACK BEAN AND AVOCADO SALAD image

Categories     Salad     Bean

Yield 4

Number Of Ingredients 10

1 Cup carrot juice
1/2 tsp thyme
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 Cup barley
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1 can 19 oz black beans, rinsed and drained
1 Cup fresh tomatoes
1/2 Cup diced avocado

Steps:

  • Combine the carrot juice, thyme, salt and cayenne in a med sauce pan and bring to a boil over med heat. Add barley and reduce to a simmer. Cover and cook until barley is tender 15-20 min. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and remaining liquid to the bowl with the lemon juice mixture and toss to coat. Add beans, tomatoes and avocado and toss gently to mix.

TWO-BEAN AND BARLEY SALAD WITH PINE NUTS



Two-Bean and Barley Salad with Pine Nuts image

Categories     Salad     Bean     Mustard     Onion     Side     Low Fat     Vegetarian     High Fiber     Lemon     Pine Nut     Barley     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

1 pound dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
1 cup barley (not quick-cooking)
6 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
3/4 cup olive oil
1 1/2 cups finely chopped red onion
1 pound green beans, trimmed
1/2 cup pine nuts, toasted lightly
Dried Beans
1/2 to 1 pound dried beans, picked over

Steps:

  • To prepare the salad
  • In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
  • To quick soak dried beans
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

BARLEY, BLACK BEAN, AND AVOCADO SALAD



BARLEY, BLACK BEAN, AND AVOCADO SALAD image

Categories     Healthy

Yield 4 servings

Number Of Ingredients 10

1 cup carrot juice
1/2 teaspoon thyme
Salt to taste
1/8 teaspoon cayenne
1/2 cup quick-cooking barley
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 can (19 ounces) black beans, rinsed and drained
1 cup fresh diced tomatoes
1/2 cup diced avocado

Steps:

  • 1. Combine carrot juice, thyme, salt, and cayenne in medium saucepan. Bring to a boil over medium heat, add barley, and reduce to a simmer. Cover and cook until barley is tender, about 15 minutes. 2. Meanwhile, whisk together lemon juice and oil in large bowl. Transfer barley and any liquid remaining in pan to bowl with lemon juice mixture; toss to coat. 3. Add beans and tomatoes and toss to combine. Add avocado and gently toss. Serve at room temperature or chilled. For best flavor, remove from the refrigerator 20 minutes before serving. Some More Ideas * Make this salad with brown rice in place of barley. Add 1/2 cup reduced-sodium chicken broth to the carrot juice mixture. Add 1/2 cup rinsed brown rice, cover, and cook until the rice is tender, about 40 - 50 minutes. * Use red kidney or pinto beans instead of black beans.

BEAN AND BARLEY SALAD



Bean and Barley Salad image

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

Provided by JenzyGirl

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup quick-cooking barley
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup cilantro, minced
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8

BARLEY AND BLACK BEAN SALAD



Barley and Black Bean Salad image

This is a beautiful, brightly colored salad - very fresh and hearty! Best prepared several hours to a day before serving: I usually add the avocado just before serving to limit bruising.

Provided by Skunklife

Categories     Lunch/Snacks

Time 50m

Yield 10 cups, 10-20 serving(s)

Number Of Ingredients 14

3 cups cooked barley, cooled
2 cups black beans (canned, drained)
1 1/2 cups frozen corn
1 1/2 cups diced tomatoes
1 cup frozen peas
1/4 cup chopped fresh cilantro (I tend to add more ( I love cilantro!)
1 cup diced avocado (add just before serving)
1/2 cup water
2 tablespoons lemon juice
1 tablespoon olive oil (or other vegetable oil)
1 tablespoon onion, grated
2 garlic cloves, minced (I use 3-4, but I like garlic!)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the barley according to package directions; drain and cool.
  • Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
  • Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
  • Blend or shake, then pour over salad and toss. Keep refrigerated.

BARLEY AND BLACK BEAN SALAD



Barley and Black Bean Salad image

This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.

Provided by Matt and Aimee

Categories     Grains

Time 21m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking pearl barley, uncooked
1 (15 ounce) can black beans, rinsed and drained
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1/2 cup green bell pepper, finely chopped
2 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
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)

Steps:

  • Cook barley according to package directions, omitting salt. Drain baarley 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.

THREE-BEAN AND BARLEY SALAD



Three-Bean and Barley Salad image

Here's a great-tasting salad made with three bean and barley - a delicious side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 5

1 can (15 ounces) three-bean salad, undrained
1 1/2 cups cooked barley
2 medium tomatoes, chopped (1 1/2 cups)
3 cups bite-size pieces salad greens
2 tablespoons sunflower nuts

Steps:

  • Mix three-bean salad, barley and tomatoes in bowl. Cover and refrigerate about 1 hour or until chilled.
  • Spoon bean mixture onto salad greens. Sprinkle with nuts.

Nutrition Facts : Calories 160, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg

ASIAN BLACK BEAN AND BARLEY SALAD



Asian Black Bean and Barley Salad image

This is a versatile, spicy dish that could be served either hot or cold, as the main course for lunch or as a side for dinner. The spiciness can be easily adjusted by adding more/less chili-garlic paste.

Provided by KBarrett

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups pearl barley, cooked
4 large green onions, white and green parts thinly sliced
1 cup carrot, coarsley grated
1 tablespoon red chili paste (such as Sambal Oelek)
1 tablespoon sugar (or vegan sweetener)
2 tablespoons soy sauce
1/2 teaspoon Chinese five spice powder
2 tablespoons water or 2 tablespoons broth
1 dash sesame oil (optional)
1 tablespoon olive oil
1 cup shiitake mushroom, sliced
1/2 cup red bell pepper, diced
2 cups black beans (or one can, rinsed)
fresh cilantro, chopped (optional)
peanuts, crushed (optional)

Steps:

  • Mix barley, onions and carrots in a large bowl, set aside.
  • Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
  • Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
  • Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
  • Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.

Nutrition Facts : Calories 469.4, Fat 5, SaturatedFat 0.8, Sodium 535.4, Carbohydrate 93.1, Fiber 21.8, Sugar 8, Protein 17.5

BLACK BEAN AND BARLEY SALAD



BLACK BEAN AND BARLEY SALAD image

Categories     Salad     Bean

Yield 8

Number Of Ingredients 14

1/2 cup barley (dry measure)
1 Tbs. chicken bouillon
15 oz. can, black beans (rinsed and drained)
2 tomatoes, cut into small cubes with seeds removed
1 cucumber, diced with seeds removed
1/2 cup, diced celery
1/2 cup, chopped green onion
For the dressing, combine:
3 Tbs. olive oil
2 Tbs. orange juice
2 Tbs. cider vinegar
1/2 tsp. cumin
1/4 tsp. ground cayenne
1 clove garlic, minced

Steps:

  • Cook 1/2 cup barley according to directions on box, adding 1 Tbs. chicken bouillon. Cool. Add black beans, tomato, cucumber, celery and green onion. Mix together well before adding dressing. Chill before serving. May be prepared one day in advance.

HONEY, BARLEY AND BEAN SALAD



Honey, Barley and Bean Salad image

Barley is one of the largest Australian crops. Besides the favorite beef barley soup, it also makes a fantastic and healthy whole grain salad.

Provided by Sue L

Categories     Other Salads

Time 15m

Number Of Ingredients 12

2 c cooked barley
15 oz can black beans, rinsed and drained
1/2 c chopped red onion
1/2 c chopped yellow capsicum (bell pepper)
1 c chopped courgette (zucchini)
1/2 tsp ginger paste
1/2 tsp minced garlic
1/4 tsp ground cumin
1/4 tsp sweet paprika
2 Tbsp honey
3 oz extra virgin olive oil
2 Tbsp chopped italian parsley

Steps:

  • 1. Combine ingredients and chill before serving.

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