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Vegetable Barley Salad

Home Dishes & Beverages Salads Bean Salads

Three-Bean Barley Salad

Name: Three-Bean Barley Salad
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 2 cups water; 1 tablespoon chicken bouillon granules; 1 cup quick-cooking barley; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 4 green onions, thinly sliced; 1 cup honey Dijon salad dressing

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Kidney beans, black beans and garbanzo beans deliciously combine in this hearty salad.—Pat Miller, North Fork, California

Ingredients

2 cups water
1 tablespoon chicken bouillon granules
1 cup quick-cooking barley
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
4 green onions, thinly sliced
1 cup honey Dijon salad dressing

Directions

In a saucepan, bring water and bouillon to a boil. Stir in barley. Reduce heat; cover and simmer for 11-13 minutes or until barley is tender and liquid is absorbed. Cool for 10 minutes.
Transfer barley to a serving bowl. Add the beans and onions. Pour dressing over top; gently stir to coat. Cover and refrigerate until serving.

Nutrition Facts

1/2 cup: 224 calories, 8g fat (1g saturated fat), 0 cholesterol, 526mg sodium, 32g carbohydrate (5g sugars, 7g fiber), 7g protein.

Three-Bean Barley Salad

Ingredients

Directions

Nutrition Facts

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