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Black Bean Barley Salad


2 tsp (10 mL) canola oil
½ cup (125 mL) pot or pearl barley
2 cups (500 mL) vegetable stock or water
1 (540 mL) can black beans, drained and rinsed
1 small yellow bell pepper, thinly sliced
8 cherry tomatoes, halved
½ cup (125 mL) corn kernels
¼ cup (50 mL) chopped chives
3 tbsp (45 mL) lime juice
¼ cup (50 mL) olive oil
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ cup (50 mL) shredded cheddar or monterey jack cheese

In a medium saucepan, heat oil. Add barley and sauté for 3 minutes. Add vegetable stock and bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes; drain and cool.

In a large bowl, combine cooked barley, beans, yellow pepper, tomatoes, corn and chives. In a small bowl, combine lime juice, olive oil, salt and pepper; pour over barley mixture and toss. Serve on lettuce topped with shredded cheese.

Makes 6 servings.

Nutritional Information (per serving):

Calories: 273 (269)
Protein: 8 g
Carbohydrate: 32 g (31 g)
Fibre: 8 g (7 g)
Sugars: 3 g (2 g)
Fat: 13 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 5 mg
Sodium: 835 mg (827 mg)
Potassium: 170 mg (112 mg)