Monday, October 16, 2023

Barley, Bean and Corn Salad

 Makes 12-1/2 cup servings

2 cups cooked barley (see Stovetop Barley for cooking directions)
1 can (15 ounces) kidney beans, drained and rinsed
1 cup corn (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)
1 large red bell pepper, finely chopped
½ cup sliced celery
¼ cup sliced green onion
1 clove garlic, finely chopped or 1/4 teaspoon garlic powder
¼ cup lemon or lime juice
2 Tablespoons vegetable oil
salt and pepper to taste
fresh cilantro or parsley sprigs, for garnish (optional)

  1. Mix barley with remaining ingredients, except garnish, in a large bowl.
  2. Cover and chill several hours or overnight to allow flavors to blend.
  3. Garnish with cilantro or parsley sprigs, if desired, and serve.
  4. Refrigerate leftovers within 2 hours.


  • One large ear of corn makes about 1 cup of cut corn.
  • Cook frozen corn according to package directions or to 165 degrees F.
  • Freeze extra lime or lemon juice to use later. 
  • Cook your own dry beans. 1 cup dry black beans will make about 3 cups cooked black beans.
  • Try adding cilantro on top for more flavor.
  • 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.

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