Fresh and healthy make-ahead side dish or salad with beans, grains and fresh veggies.
Barley, Bean and Corn Salad
Ingredients
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 ¼ teaspoon garlic powder
¼ cup lemon or lime juice
2 Tablespoons vegetable oil
salt and black pepper to taste
fresh cilantro or parsley sprigs, for garnish (optional)
Directions
- Wash hands with soap and water.
- Rinse fresh fruits and vegetables under running water before preparing.
- Mix barley with remaining ingredients, except garnish, in a large bowl.
- Cover and chill several hours or overnight to allow flavors to blend.
- Garnish with cilantro or parsley sprigs, if desired, and serve.
- Refrigerate leftovers within 2 hours.
Notes
- 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.
You might also like...
Whole-Wheat Quick Bread
Whole-Wheat Quick Bread
This warm and comforting whole wheat bread is ready in about an hour.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
16 pieces
Pineapple Salsa
Pineapple Salsa
Full of flavor and easy to make, this salsa is perfect for a party or a tasty snack any time.
Prepare:
10 to 15 minutes
Makes:
4 cups
Pesto
Pesto
Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Tropical Smoothie
Tropical Smoothie
A cold and refreshing drink with sweet pineapple and creamy banana.
Prepare:
5 minutes
Makes:
5 cups
Prepare:
30 minutes
Makes:
6 cups
Baked Carrot Fries
Baked Carrot Fries
Kids of all ages will love these baked carrot fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups
Comments
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!