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+ servings

Bean & Barley Salad

Course Main Course
Dish Type Salad
Cooking Style Easy, vegan, Vegetarian
Diet and Health Healthy
Seasonal summer
Ingredient barley, kidney beans
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4
Created by Delahna Flagg


  • 2 cup barley
  • 1 cup kidney beans
  • 2 Roma tomatoes
  • 1/4 red onion
  • 2 clove garlic
  • 1 bunch cilantro
  • 1/2 head cabbage
  • 1 deseeded Serrano pepper
  • balsamic vinegar
  • salt
  • turmeric


Presoak beans:

  1. Soak kidney beans for two hours before beginning to ensure they only take one hour to cook.

Cook beans and barley:

  1. Barley will take 45 minutes to cook and the beans will take 1 hour. You can use the same pot but be weary of the timeline.
  2. Toss in 2 cloves of garlic with the beans and barley.
  3. Cook till done.
  4. Once done rinse in a colander with cold water and then spread beans and barley onto a cold sheet tray to stop cooking quickest.
  5. Sprinkle a light coat of turmeric and salt so the still warm ingredients will absorb the properties quickest.


  1. Finely chop all vegetables- that's it!
  2. Mix in beans and barley.
  3. Dress with balsamic to your liking. (Keep in mind the ingredients are highly absorbent and may need a little freshening up.)
  4. *I did not use oil in this recipe because of the starch of the beans however for a little glisten to your salad I recommend grape seed oil.