Best Bean Barley Salad Recipes

BEAN & BARLEY SALAD

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, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

THREE-BEAN BARLEY SALAD

Steps:

• In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes. , Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.

TWO-BEAN AND BARLEY SALAD WITH PINE NUTS

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.

BEAN AND BARLEY SALAD

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.

BARLEY AND BLACK BEAN SALAD

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, BLACK BEAN AND AVOCADO SALAD

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.

ADZUKI BEAN, BROWN RICE BARLEY SALAD

Steps:

• Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
• 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
• While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
• In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
• Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
• Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.

BARLEY AND BLACK BEAN SALAD

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.

BARLEY, BLACK BEAN, AND AVOCADO SALAD

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.

THREE-BEAN AND BARLEY SALAD

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.

SOUTHWESTERN BLACK BEAN SALAD WTH BARLEY

Steps:

• • In medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover, and simmer for about 30 min, until the barley is tender. Drain well. • In large bowl, combine the barley, beans, pepper, tomato, corn, scallion, spices and lime juice. Stir with a fort. Season to taste with pepper and top with shredded cheese. Serve.

SUMMER 3 BEAN & BARLEY SALAD

Steps:

• In saucepan, combine water, bouillon and barley.
• Bring to boil.
• Reduce heat, cover and simmer for 10-12 minutes or until the liquid is gone and barley is tender.
• Place cooked barley in a bowl.
• Add beans and green onions.
• Toss with dressing.
• Serve or chill several hours before serving.

BROAD BEAN, BARLEY & MINT SALAD

Steps:

• Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl and run under cold water to stop them cooking further. Squeeze the beans from their skins, if desired.
• Add the pearl barley to the stock and simmer over a low heat for 40-45 mins until tender. Drain the barley, stir through the mint leaves while still warm, then leave to cool.
• For the dressing, whisk all the ingredients together, season generously and mix into the cooled barley. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts and goat's cheese.

ASIAN BLACK BEAN AND BARLEY SALAD

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.

BARLEY, BLACK BEAN & AVOCADO SALAD

Steps:

• Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat.
• Add barley. Reduce to a simmer. Cover. Cook until barley is tender, 15 minutes.
• Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan. Toss to coat. Add beans, tomatoes and avocado. Toss.

BLACK BEAN AND BARLEY SALAD

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

Steps:

• 1. Combine ingredients and chill before serving.

COLORFUL BEAN & BARLEY WITH ALMONDS SALAD

Steps:

• Bring vegetable broth to a boil in a medium pot. Stir in barley., Cover and reduce heat; simmer 10 to 12 minutes or until tender. Meanwhile, place kidney beans, bell pepper, zucchini, almonds and scallions in a large salad bowl., Transfer cooked barley to colander and rinse with cold water (both to cool it down and to keep it from getting sticky)., Transfer cooled, drained barley to salad bowl. Add oil, vinegar, and salt and pepper to taste, and toss well.