Best Summer Barley Salad Recipes

Summer 3 Bean & Barley Salad image

Provided by Crystelle

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups water
4 bouillon cubes (any flavor) or 4 teaspoons instant bouillon granules (any flavor)
2 cups quick-cooking barley
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
4 green onions, thinly sliced
1 cup honey mustard dressing

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.

SUMMER BARLEY SALAD image

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups uncooked pearl barley
1 cup fresh corn kernels
1 cup diced seeded pum tomato
1/2 cup chopped green onions
1/4 cup chopped flat leaf parsley
20 kalamata olives, chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove minced
3/4 cup crumbled feta cheese

Steps:

Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.

Summer Barley Salad image

Provided by JackieOhNo

Categories Grains

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 9

5 ripe large tomatoes
1 lb green beans, trimmed, cut into 1-inch pieces
1 cup pearl barley
1/2 cup olive oil
1/3 cup red wine vinegar
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup minced fresh parsley

Steps:

Heat large pot of water to boiling. Immerse tomatoes in water for 30 seconds. Remove with slotted spoon and let cool several minutes. Peel tomatoes, then cut crosswise in half and squeeze out seeds. Coarsely chop tomatoes and set aside.
Add green beans to boiling water and cook 5 minutes. Remove with slotted spoon, cool under running water, and drain well. Refrigerate covered until just before serving.
Add barley to boiling water and boil until tender but still firm to the bite, 40-45 minutes. Drain well.
Mix oil, vinegar, thyme, salt, and pepper in large bowl. Add tomatoes and barlsey and stir to coat. Refrigerate at least 30 minutes.
Just before serving, stir in beans, parsley, and scallions. Serve cold.

Nutrition Facts : Calories 193.8, Fat 11.3, SaturatedFat 1.6, Sodium 242.2, Carbohydrate 21.4, Fiber 5.2, Sugar 3.3, Protein 3.4