Black and green bean barley salad

Black and green bean barley salad

  • Prep: 15 min
  • Cook Time: 50 min
  • Total: 1 hr 5 min
  • Serving: Serves 4

This black and green bean barley salad is filled with fiber and nutrients that make it all the more delicious!


  • 2 15-ounce. cans black beans, rinsed and drained
  • 1 cup barley (not quick-cooking)
  • 6 tbsp. fresh lemon juice
  • 1 tbsp. Dijon-style mustard
  • 3/4 cup olive oil
  • 1 1/2 cups finely chopped red onion
  • 1 pound green beans, trimmed and cut into 1-inch pieces, cooked al dente (alternatively, you may also use a 1 pound bag of frozen green beans, defrosted)


  1. In a large saucepan combine the barley with 4 cups boiling salted water and simmer, covered, for 45 minutes, or until it is cooked but still al dente. Drain the barley in a colander, rinse, and drain well.
  2. In a small bowl whisk together the lemon juice, mustard, salt and pepper to taste, add the oil in a stream and whisk the dressing until it is emulsified.
  3. In a large bowl combine the black beans, the barley, green beans and the onion, add the dressing, and toss the salad until it is well combined.
  4. The salad may be prepared up to this point 1 day in advance and kept covered and chilled. Serve the salad chilled or at room temperature.


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