Recipes & How-To's
Barley and Black Bean Salad

Barley and Black Bean Salad

This filling salad is full of fibre-packed black beans and pearl barley. Rounded out with corn, bell peppers and a creamy yogurt dressing, serve this healthy dish as a lunchtime entrée or a cold side dish.

Cook time

45 mins

Recipe Difficulty

Easy

Yield

Serves 4

Ingredients

  • ​3 cups chicken broth
  • 3/4 cup pearl barley
  • 1/2 cup medium salsa
  • 1/4 cup plain yogurt
  • 2 tbsp fresh lime juice
  • 1/4 tsp salt
  • 1 clove garlic, crushed
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 1 cup frozen kernel corn, thawed
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onion

Directions

  1. Bring broth to a boil in a large saucepan over medium heat. Stir in barley and return to a boil. Reduce heat and simmer, covered, stirring occasionally, for 40 - 45 minutes or until barley is tender and liquid is absorbed. Transfer barley to a bowl. Cool to room temperature.
  2. Meanwhile, to prepare dressing, combine salsa, yogurt, lime juice, salt and garlic. Add beans, corn, bell peppers, cilantro and green onion to barley. Add dressing and toss to combine.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

321 calories, 1.5 g fat, 16.4 g protein, 64 g carbohydrate, 16.8 g fibre, 940 mg sodium