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White Bean and Barley Salad with Fresh Vegetables Recipe

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4.3 from 79 reviews

A refreshing and hearty White Bean Barley Salad combining tender pearl barley, crunchy vegetables, and white beans, all tossed in a flavorful honey vinaigrette with garlic, thyme, and fresh parsley. Perfect for a light meal or as a side dish, this salad is easy to prepare and great for make-ahead meals.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

Salad Ingredients

  • 4 cups cooked pearl barley (cooked according to package directions, 35-40 minutes)
  • 2 cups cucumbers, diced
  • 1 bell pepper, diced (1/2 green and 1/2 red recommended)
  • 1 cup red onion, diced
  • 1 cup radishes, diced
  • 2 cans navy beans (16 ounces each) or any white beans, drained and rinsed

Dressing Ingredients

  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1/2 cup honey
  • 2 tablespoons granulated garlic
  • 2 tablespoons dried thyme
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Prepare Barley: Rinse cooked pearl barley under cold water thoroughly, then drain well. This cools the barley and prevents clumping in the salad.
  2. Chop Vegetables: Dice the cucumbers, bell pepper, red onion, and radishes into bite-sized pieces to ensure even texture and flavor distribution throughout the salad.
  3. Drain Beans: Drain and rinse the white beans under cold water to reduce sodium and remove any canning liquid. Drain them well to avoid excess moisture.
  4. Combine Salad Base: In a large bowl, add the cooled barley, white beans, and all chopped vegetables. Toss gently to mix everything evenly without mashing the ingredients.
  5. Make Dressing: In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes, and chopped fresh parsley until emulsified creating a flavorful dressing.
  6. Toss Salad: Pour the dressing over the salad and mix gently but thoroughly to coat every ingredient evenly with the dressing.
  7. Chill Before Serving: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and deepen for the best taste experience.

Notes

  • Cook pearl barley according to package instructions before starting the recipe.
  • Use fresh vegetables for crunch and optimal flavor.
  • The salad can be made a day ahead and stored refrigerated; just toss gently before serving.
  • Adjust the amount of red pepper flakes to control the spice level.
  • For a vegan version, substitute honey with maple syrup.
  • This salad keeps well for up to 3 days refrigerated.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/white-bean-and-barley-salad-with-fresh-vegetables-recipe/