Best 2 Fruit And Barley Salad Recipes

Indulge in a culinary journey with our enticing fruit and barley salad recipes, a medley of flavors and textures that will tantalize your taste buds. From the classic combination of barley, dried fruits, and nuts in our Barley Salad with Dried Fruits and Nuts to the vibrant medley of fresh fruits, barley, and a tangy dressing in our Summer Fruit and Barley Salad, these recipes offer a refreshing and wholesome twist to your mealtime routine. Embark on a delightful adventure with our savory Barley Salad with Roasted Vegetables, featuring a symphony of roasted vegetables, hearty barley, and a zesty dressing.

For a delightful vegetarian main course, our Barley Salad with Chickpeas and Feta presents a harmonious blend of barley, chickpeas, crisp vegetables, and a tangy dressing. If you're craving a Middle Eastern twist, our Barley Salad with Pomegranate and Pistachios offers an enchanting combination of barley, fresh pomegranate arils, crunchy pistachios, and a subtly spiced dressing. Each recipe is carefully crafted to provide a perfect balance of flavors and textures, ensuring a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY LIME FIESTA SALAD

Barley Lime Fiesta Salad image

Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.

Provided by Christine

Categories Salad Grains

Time 3h

Yield 8

Number Of Ingredients 22

Ingredients

1 cup pearl barley
2 cups water
½ (15 ounce) can black beans, rinsed and drained
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
¾ chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
¼ cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste

Steps:

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g

FRUIT AND BARLEY SALAD

Fruit and Barley Salad image

This is my absolute favorite salad for the summer. It is light, fruity, and delicious! I can't wait for the nectarines to be fresh from the trees. I have also used peaches, mangoes, and strawberries in the salad.

Provided by Mercy Polhemus

Categories Other Salads

Number Of Ingredients 10

Ingredients

1 pkg pearl barley, uncooked (16 oz)
1 lb fresh tomatoes, seeded, cut into 1/2" pieces
1 1/2 lb fresh ripe nectarines, pitted cut into 1/2" pieces
1/3 c olive oil, extra virgin
1/2 c lemon juice
1/2 tsp black pepper
1 Tbsp sugar
1 tsp salt
1/2 c chopped fresh mint
5 green onions, chopped

Steps:

1. Bring 6 cups of water to boil. Add barley and pinch of salt. Bring back to a boil. Cover and reduce heat to low. Simmer for 50-60 minutes, or until the barley is cooked and liquid has been absorbed. The barley will have a milky consistency. Rinse the barley thoroughly with cold water to chill completely.
2. Whisk together olive oil, lemon juice, sugar, salt, black pepper, and mint together. Mix together nectarines, tomatoes, and green onion in large bowl. Add cooled barley, mixing together. Add the dressing and toss to coat completely. Chill salad. Stir before serving.
3. * Peaches (peeled), mangoes can both be substituted for the nectarines (or a mixture of the three if desired). Have also made the salad using strawberries, halved. Have mixed peaches and strawberries.

Tips:

Choose the right barley: Use hulled barley for a chewy texture and pearl barley for a softer texture.
Cook the barley properly: Rinse the barley thoroughly before cooking. Cook the barley according to the package instructions. Be sure not to overcook the barley, or it will become mushy.
Use fresh, seasonal fruit: This will ensure that your salad is packed with flavor.
Don't be afraid to experiment with different fruits: There are many different fruits that can be used in this salad, so feel free to get creative.
Make sure the dressing is well-balanced: The dressing should be sweet, sour, and salty. If it is too sweet, it will overpower the other flavors in the salad. If it is too sour, it will make the salad taste tart. And if it is too salty, it will make the salad taste bland.
Serve the salad immediately: This salad is best enjoyed fresh. If you make it ahead of time, the barley will absorb the dressing and become mushy.

Conclusion:

Fruit and barley salad is a delicious and refreshing salad that is perfect for summer. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make a fruit and barley salad that is sure to impress your friends and family.