Best 7 Honey Barley And Bean Salad Recipes

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Indulge in a symphony of flavors with this delectable Honey Barley and Bean Salad, a culinary delight that tantalizes the taste buds. This wholesome salad is a harmonious blend of textures and flavors, featuring plump and tender barley, a medley of nutritious beans, crisp vegetables, and a tangy honey-based dressing. Each bite offers a delightful symphony of sweet, savory, and earthy notes, making this salad a refreshing and satisfying meal. Whether you're seeking a nutritious lunch option, a vibrant side dish, or a healthy potluck contribution, this Honey Barley and Bean Salad is sure to impress.

The article presents three variations of this versatile salad, catering to diverse dietary preferences and flavor inclinations. The classic Honey Barley and Bean Salad is a crowd-pleaser, featuring a harmonious blend of barley, black beans, kidney beans, and a zesty honey-lemon dressing. For those with a taste for Mediterranean flavors, the Honey Barley and Bean Salad with Feta and Olives adds a touch of tangy feta cheese and briny olives, creating a delightful burst of flavors. And for a vegan-friendly option, the Honey Barley and Bean Salad with Roasted Vegetables showcases a vibrant array of roasted vegetables, adding a delightful smoky and earthy dimension to the salad.

Each recipe provides clear instructions, ensuring culinary success even for novice cooks. Detailed ingredient lists and step-by-step guides make the preparation process a breeze. Whether you're a seasoned chef or just starting your culinary journey, you'll find these recipes easy to follow and enjoyable to create.

Let's cook with our recipes!

BEAN & BARLEY SALAD



Bean & Barley Salad image

"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 16

3/4 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup minced fresh cilantro
DRESSING:
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1-1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.

KERRY'S BEANY SALAD



Kerry's Beany Salad image

Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.

Provided by Anonymous

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16

½ cup pearl barley
½ cup long-grain white rice
1 cup canned black beans, drained
1 cup canned kidney beans, drained
1 cup whole corn kernels, cooked
½ cup chopped green onions
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
8 leaves lettuce
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
½ cup olive oil

Steps:

  • In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
  • In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
  • In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
  • To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

Nutrition Facts : Calories 379 calories, Carbohydrate 47.7 g, Fat 19 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 476.5 mg, Sugar 2.5 g

HONEY, BARLEY AND BEAN SALAD



Honey, Barley and Bean Salad image

Barley is one of the largest Australian crops. Besides the favorite beef barley soup, it also makes a fantastic and healthy whole grain salad.

Provided by Sue L

Categories     Other Salads

Time 15m

Number Of Ingredients 12

2 c cooked barley
15 oz can black beans, rinsed and drained
1/2 c chopped red onion
1/2 c chopped yellow capsicum (bell pepper)
1 c chopped courgette (zucchini)
1/2 tsp ginger paste
1/2 tsp minced garlic
1/4 tsp ground cumin
1/4 tsp sweet paprika
2 Tbsp honey
3 oz extra virgin olive oil
2 Tbsp chopped italian parsley

Steps:

  • 1. Combine ingredients and chill before serving.

THREE-BEAN BARLEY SALAD



Three-Bean Barley Salad image

Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.-Pat Miller, North Fork, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 8

2 cups water
1 tablespoon chicken bouillon granules
1 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
4 green onions, thinly sliced
1 cup honey Dijon salad dressing

Steps:

  • In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes. , Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein.

BEAN AND BARLEY SALAD



Bean and Barley Salad image

This is a delicious salad that I found in a Taste of Home magazine. Taste the salad and add an extra splash of red wine vinegar and salt if needed. I sometimes even add a bit more crushed red pepper when I know people that like spicy food is going to be eating it. You could even add a jalapeno if you'd like.

Provided by JenzyGirl

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup quick-cooking barley
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions, chopped
1/3 cup cilantro, minced
3/4 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, minced
1 1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp. and could even use a bit more I think)
1/4 teaspoon pepper

Steps:

  • Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 255.2, Fat 14.6, SaturatedFat 2, Sodium 351.9, Carbohydrate 26.9, Fiber 7, Sugar 2.2, Protein 6.8

TWO-BEAN AND BARLEY SALAD WITH PINE NUTS



Two-Bean and Barley Salad with Pine Nuts image

Categories     Salad     Bean     Mustard     Onion     Side     Low Fat     Vegetarian     High Fiber     Lemon     Pine Nut     Barley     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

1 pound dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
1 cup barley (not quick-cooking)
6 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
3/4 cup olive oil
1 1/2 cups finely chopped red onion
1 pound green beans, trimmed
1/2 cup pine nuts, toasted lightly
Dried Beans
1/2 to 1 pound dried beans, picked over

Steps:

  • To prepare the salad
  • In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well. While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse it, and drain it well. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well. Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well. Serve the salad chilled or at room temperature.
  • To quick soak dried beans
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

HONEY BEAN SALAD



Honey Bean Salad image

This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!

Provided by Chelsea

Categories     Salad     Beans

Time 10m

Yield 6

Number Of Ingredients 9

2 (15 ounce) cans kidney beans
1 tablespoon honey
2 tablespoons apple cider vinegar
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
2 cloves garlic, minced
⅛ teaspoon hot pepper sauce (such as Tabasco®), or to taste
2 tablespoons olive oil, or to taste

Steps:

  • Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

Nutrition Facts : Calories 172.7 calories, Carbohydrate 25.1 g, Fat 5.1 g, Fiber 8.8 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 303 mg, Sugar 2.9 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Cook the barley according to package directions. Be sure to rinse it well before cooking.
  • Let the barley cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
  • Chop the vegetables and herbs into small pieces. This will make them easier to eat and will help the flavors to blend together.
  • Use a light, flavorful dressing. A vinaigrette made with olive oil, lemon juice, and honey is a great option.
  • Serve the salad immediately or chill it for later. It's delicious either way!

Conclusion:

This honey barley and bean salad is a delicious and healthy way to enjoy a summer meal. It's packed with protein, fiber, and vitamins, and it's also a good source of antioxidants. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this recipe a try!

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