Oregon State University OREGON STATE UNIVERSITY

Barley, Bean and Corn Salad

Photo of Barley, Bean and Corn Salad
Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 6 cups
Nutrition Facts: View Label(s)
NotesCooking for a crowd?

Recipe Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Freeze extra lime or lemon juice to use later. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups. 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 whole grain boost.

Click a link below if you need a version of this recipe that serves:  

Kid friendly

Ingredients

2 cups
cooked pearl barley (cooking directions below)
1 can
(15 ounces) kidney beans, drained
1 cup
corn (canned and drained, frozen, or fresh cooked)
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. 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.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Freeze extra lime or lemon juice to use later. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups. 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 whole grain boost.

Last updated: 10/30/17

3 Comments for "Barley, Bean and Corn Salad"

This is a great salad.  I usually have brown rice on hand so I have used that in place of the barley and it works great.  Adding avocado and radishes gives this salad more even more color and flavor.  I like to double the recipe so I have leftovers to pack for lunch for at least a couple days.
 

I love grain-based salads like this! We often double or triple the recipe and then take it for lunch throughout the week. My family likes to make big batches of food on Sunday night and package them into little leftover containers so they are easy to grab and go in the morning.

Yummy!!!  We used black beans which gave great color.  And orange juice for the juice.  We didnt have cilantro or parsley so left that out.  It was great right away to eat, and the flavors did get even better the next day.  Served it with the Food Hero Fish and Spinach Bake which was the perfect match!

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