Description

This White Bean Barley Salad offers an irresistible combination of chewy barley, colorful vegetables, and a flavorful dressing. It’s a perfect dish for quick dinners or to enjoy as a healthy lunch, making it a go-to for anyone seeking easy, homemade meals.

Ingredients

Scale

4 cups cooked pearl barley
2 cups cucumbers diced
1 bell pepper diced (half green and half red)
1 cup red onion diced
1 cup radishes diced
2 cans navy beans 16 ounces each or any white beans
½ cup olive oil
½ cup white wine vinegar
½ cup honey
2 tablespoons granulated garlic
2 tablespoons dried thyme
1 tablespoon fresh parsley
1 ½ teaspoons kosher salt
½ teaspoon red pepper flakes

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Instructions

Rinse the cooked barley under cold water, drain well, and set aside.
Dice the cucumbers, bell peppers, red onion, and radishes into bite-sized pieces.
Drain and rinse the white beans under cold water, then drain well.
In a large bowl, combine the cooled barley, white beans, and all chopped vegetables. Gently toss to combine.
In a small bowl or jar, whisk together the olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes, and chopped fresh parsley.
Pour the dressing over the salad and mix until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to enhance the flavor.

Notes

For added flavor, consider letting the salad sit longer in the fridge before serving.
This salad pairs well with grilled meats or as a light lunch option.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 450mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 9g
Cholesterol: 0mg