This White Bean Barley Salad combines the creamy texture of white beans with the nutty chewiness of barley, creating a satisfying dish. Toss in fresh vegetables and a zesty dressing, to create a powerhouse of nutrition and flavors! Whether you're looking for a light lunch, a side dish for dinner, or a vibrant addition to your picnic spread, this White Bean Barley Salad is sure to impress and nourish.
Recipe at a glance
- Recipe: White Bean Barley Salad
- Serving: 5
- Total Time: 15 minutes
- Difficulty: Easy
- Key Ingredients: Cooked Barley, White Beans
Ingredients
Find below the list of ingredients I used to make my White Bean Barley Salad recipe.
- Cooked Barley (Pot Barley or Pearl Barley)
- Canned Cannellini Beans
- Bell Pepper
- Red Onion
- Celery
- Fresh Dill
- Fresh Parsley
- Olive Oil
- Lemon Juice
- Garlic
- Dijon Mustard
- White Wine Vinegar
- Salt
See recipe card for quantities.
Substitutions
- Barley - Replace the cooked barley with any other type of cooked cereal grain like; Quinoa, Bulgur, Buckwheat, Farro, or even Rice.
- Veggies - Add any of your favorite vegetables to this salat like; cucumbers, radish, carrots, mushrooms, or corn kernels.
Instructions
Place the cooked (cooled) barley in a large bowl, which can contain all of the salad ingredients. Rinse and drain the can of white beans, set aside.
Finely chop the bell pepper, celery and onion.
Add the white beans, bell pepper, onion, and celery to the bowl of barley.
Chop up the fresh dill and parsley, then add it to the bowl with the veggies.
Stir all of the salad ingredients together.
Combine all of the salad dressing ingredients in a small bowl.
Whisk the dressing until smooth.
Pour the dressing over the White Bean Barley Salad and stir until well combined.
Storage
Store the prepared White Bean Barley Salad in the refrigerator until ready to serve. Place any leftovers of the salad in an airtight container and store in the refrigerator for 2-3 days. I do not recommend freezing this salad, due to the fresh veggies.
You may also like
Add more barley salads in your diet by trying this recipe, and then also making my Mediterranean Barley Salad. Enjoy more bean salads with my White Bean Caprese Salad and Pasta Salad with Kidney Beans recipes.
Recipe
White Bean Barley Salad
Ingredients
Salad Ingredients
- 3 cups Cooked Barley drained and cooled
- 19 oz Canned Cannellini Beans rinsed and drained
- ½ large Bell Pepper small diced
- ½ cup Celery finely sliced
- ½ small Red Onion finely sliced
- 2 tablespoon Fresh Parsley finely chopped
- 2 tablespoon Fresh Dill finely chopped
Salad Dressing Ingredients
- ¼ cup Olive Oil
- 1 tablespoon Lemon Juice
- 2 cloves Garlic garlic pressed
- 1 tablespoon Dijon Mustard
- 2 tablespoon White Wine Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Cracked Pepper
Instructions
- Precook the barley and make sure to drain it well and place in a large bowl to cool. Also make sure to drain and rinse the can of white beans.
- Place the white beans in the large bowl with the cooled barley. Add to them, all of the other salad ingredients; bell pepper, celery, onion, parsley and dill. Mix all of the ingredients until well combined.
- Prepare the salad dressing by placing the oil, lemon juice, garlic, vinegar, mustard, salt and pepper, in a small bowl. Whisk until smooth.
- Pour the dressing over the tossed barley salad and stir until well combined. Refrigerate the salad until ready to serve.
Notes
- Farro
- Couscous
- Buckwheat
- Bulgur
- Quinoa
