easy as:

Barley, Bean and Corn Salad

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
45 minutes

Fork

Servings:
6 cups

Save for later: Freeze extra lime or lemon juice to use later.

Place any extra cooked barley in an airtight container and refrigerate for up to a week or freeze. Add cooked barley to soups, stews, casseroles and salads for a healthful fiber boost.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

easy as:

Barley, Bean and Corn Salad

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Ingredients:

  • 2 cups cooked barley (cooking directions below)
  • 1 can (15 ounces) kidney beans, drained
  • 1 cup corn (canned and drained, frozen, or fresh cooked. One large ear of corn makes about 1 cup of cut corn.)
  • 1 large red bell pepper, seeded and finely chopped
  • 1/2 cup sliced celery
  • 1/4 cup sliced green onion
  • 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder
  • 1/4 cup fresh lemon or lime juice
  • 2 tablespoons oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley sprigs, for garnish (optional)

Directions:

1. In medium saucepan with lid, bring 3 cups water to a boil.

2. Add 1 cup barley and return to boil. Reduce heat to low, cover, and cook 45 – 60 minutes or until barley is tender and liquid is absorbed.

3. Separate 2 cups and set any extra cooked barley apart.

4. Mix barley with remaining ingredients, except garnish, in a large bowl.

5. Cover and chill several hours or overnight to allow flavors to blend.

6. Garnish with cilantro or parsley sprigs, if desired, and serve.

Refrigerate leftovers within 2 hours.

Save for later: Freeze extra lime or lemon juice to use later.

Place any extra cooked barley in an airtight container and refrigerate for up to a week or freeze. Add cooked barley to soups, stews, casseroles and salads for a healthful fiber boost.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
45 minutes

Fork

Servings:
6 cups