White Bean Barley Salad
A fresh and hearty white bean barley salad loaded with crisp vegetables and tossed in a simple homemade vinaigrette. This easy make-ahead salad is perfect for meal prep, potlucks, or a light, satisfying lunch.
Servings: 12
Calories: 208kcal
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
Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 13g | Vitamin A: 409IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mg
