White Bean Barley Salad
If you’re looking for something fresh, filling, and easy to throw together, this white bean barley salad is one of those recipes you’ll keep coming back to. It’s loaded with crisp veggies, hearty grains and a simple homemade dressing that brings everything together in a snap.
I think barley gets a bad wrap and if you’ve only tried the quick cooking barley or only had over cooked barley, you might be turning your nose up at this salad. Try this salad and I think it will change your mind plus,
barley is high in nutrients, fiber and a great option to help keep blood sugar regulated.
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Why You’ll Love This Recipe
- Fresh and hearty barley salad with simple ingredients – chewy barley paired with crisp cucumbers, peppers and crunchy radishes makes every bite satisfying.
- Easy make-ahead salad for meal prep or gatherings – it holds up well in the fridge and actually gets better as it sits.
- Light, flavorful homemade vinaigrette – made with pantry staples and fresh herbs for a bright, balanced flavor.
Ingredients for Barley Salad
- Cooked barley
- Canned Navy beans, drained and rinsed
- Cucumbers
- Bell peppers
- Red onion
- Radishes
For the dressing
- Olive oil
- White wine vinegar
- Honey
- Granulated garlic
- Dried thyme
- Kosher salt
- Red pepper flakes
- Fresh parsley
How to Make White Bean Barley Salad
- Cook the barley Prepare barley according to package directions. Drain an rinse under cold water, draining excess liquid. Set aside.
- Prep the vegetables Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
- Rinse the beans Drain and rinse the white beans under cold water to remove excess starch and improve flavor.
- Combine the salad In a large bowl, add cooled barley, white beans, and all of the chopped vegetables. Toss gently to combine.
- Make the dressing In a small bowl or jar, whisk together olive oil, white wine vinegar, honey, granulated garlic, dried thyme, kosher salt, red pepper flakes and chopped fresh parsley.
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- Toss everything together Pour the dressing over the salad and mix until everything is evenly coated.
- Chill and serve Refrigerate for at least 30 minutes before serving for the best flavor.
Serving Ideas
Serve this white bean barley salad alongside grilled meats, sandwiches, or as part of any potluck spread. It’s also perfect for packing up for lunches during the week.
This is the kind of recipe that easily becomes a staple. It’s simple, flexible and made with ingredients you probably already have on hand. Whether you’re prepping lunches for the week or need something reliable for a get-together, this salad delivers every time without overcomplicating things.
White Bean Barley Salad
Ingredients
- 4 cups cooked pearl barley (cooked according to package directions 35-40 minutes)
- 2 cups cucumbers diced
- 1 bell pepper diced (I used 1/2 green and 1/2 red)
- 1 cup red onion diced
- 1 cup radishes diced
- 2 cans navy beans 16 ounces each or any white beans
For the Dressing
- 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
Instructions
- Rinse cooked barley under cold water, drain well and set aside.
- Dice cucumbers, bell peppers, red onion and radishes into bite-sized pieces.
- Drain and rinse the white beans under cold water, drain well.
- In a large bowl, add cooled barley, white beans and all of the chopped vegetables. Toss gently to combine.
- In a small bowl or jar, whisk together 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 for the best flavor.
Notes
- Add crumbled feta or Parmesan cheese for extra richness.
- Toss in grilled chicken or shrimp to make it a full meal.
- Swap white beans for chickpeas, kidney beans or black beans depending on what you have on hand.
- This salad is great cold or at room temperature.
Nutrition
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