Four Bean and Barley Salad

Four Bean and Barley Salad

SheKnows
  • Prep: 2 hr 25 min
  • Cook Time: 1 hr 10 min
  • Total: 3 hr 35 min
  • Serving: 6

Easy, make ahead main dish, Four Bean and Barley Salad tastes great as a side dish next to fish, chicken or broiled steaks.

Ingredients

  • 2 1/2 cups water
  • 1 cup medium barley
  • 1, 9 ounce package frozen cut green beans
  • 1, 20 ounce can red kidney beans, drained
  • 1, 20 ounce can cannellini beans, drained
  • 1, 16 ounce can garbanzo beans, drained
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1, 2 ounce jar pimento, drained

Directions

  1. In 4 quart saucepan over high heat, heat water and barley to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender and all liquid is absorbed.
  2. Meanwhile, prepare green beans as package directs but omit salt. Drain green beans; place in large bowl. Add kidney, cannellini and garbanzo beans; set aside.
  3. When barley is done, add to bean mixture in bowl with pimento and remaining ingredients; toss gently to mix well. Cover and refrigerate 2 hours to blend flavors, stirring occasionally.

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