Vibrant Bean and Barley Salad with Cilantro Dressing

Recipe Collection: Salads

Vibrant Bean and Barley Salad with Cilantro Dressing elevates your meal with a vegetarian Mexican dish that bursts with flavor and freshness. This hearty salad features a delightful mix of black beans, pearl barley, and colorful vegetables, all drizzled with a tangy cilantro dressing. Perfect for a light lunch or as a side dish, it’s packed with nutrients and satisfying textures.

This recipe is versatile and can be enjoyed on its own, as a filling for wraps, or as a topping for grilled meats. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe, organize your ingredients, and follow the step-by-step guide to create a delicious meal today!

Overview

This vibrant and hearty salad combines the earthy flavors of black beans and barley with the fresh crunch of vegetables, all tossed in a zesty cilantro vinaigrette. Perfect for a light lunch or a side dish, this salad is both nutritious and satisfying.

Diet Type

Vegetarian

Allergies

None

Cuisine

Mexican

Serving Size: 6

Cooking Time: 80 minutes

Ingredients

• 0.5 Cups pearl barley
• 0.5 Cups long-grain white rice
• 1 Cup canned black beans, drained
• 1 Cup canned kidney beans, drained
• 1 Cup whole corn kernels, cooked
• 0.5 Cup green onions, minced
• 1 Whole red bell pepper, minced
• 0.25 Cup fresh cilantro, torn
• 8 Leaves lettuce
• 0.25 Cup red wine vinegar
• 1 Clove garlic, minced
• 1 Teaspoon (tsp) chili powder
• 1 Pinch salt, to taste
• 0.25 Teaspoon (tsp) crushed red pepper flakes
• 0.25 Teaspoon (tsp) ground black pepper
• 0.5 Cup olive oil

Steps

1. In a large saucepan, bring 2 cups of water to a boil. Stir in the pearl barley, reduce heat to medium-low, cover, and simmer for 40 to 45 minutes or until tender. Let cool.
2. In another saucepan, bring 1.5 cups of water to a boil. Add the rice, reduce heat to low, and simmer, covered, for about 20 minutes or until tender. Let cool.
3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, green onions, red bell pepper, and cilantro. Mix well.
4. To make the dressing, whisk together the red wine vinegar, minced garlic, chili powder, salt, crushed red pepper flakes, and ground black pepper in a small bowl. Gradually whisk in the olive oil until well combined.
5. Pour the dressing over the salad and toss well to coat.
6. Serve the salad in a lettuce-lined bowl for a fresh presentation. Enjoy!

Enjoy your homemade Vibrant Bean and Barley Salad with Cilantro Dressing!