Skip to main content

Barley, Bean and Corn Salad

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Barley, Bean and Corn Salad
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 6 Cups
Nutrition Facts: View label


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


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


  • 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. 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.


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!

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.

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.

You might also like...

Recipes A-Z

Photo of Brussels Sprouts, Cranberry and Bulgur Salad

Brussels Sprouts, Cranberry and Bulgur Salad

45 minutes
5 Cups
Photo of Sweet Potato Pumpkin Soup

Sweet Potato Pumpkin Soup

15 minutes
30 minutes
8 cups
Photo of Master Mix

Master Mix

Make your own baking mix to have on hand for quick biscuits, pancakes and other recipes.
10 minutes
10 cups
Recipe Image

Mashed Carrots

5 minutes
30 minutes
2 1/2 cups