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Barley, Bean and Corn Salad
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Barley, Bean and Corn Salad
Makes: 6 cups
Prep time: 15 minutes
Cooking time: 45 minutes
Kid friendly
Photo of Barley, Bean and Corn Salad
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour

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.

Serving Size: 
1/2 cup
Nutritional Label: 
  • sliced honeydew
  • a glass of low-fat milk
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