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Barley Salad Recipes

Category Salads
A healthy, filling salad can include cold, cooked grains. This page contains barley salad recipes.


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July 20, 20107 found this helpful

I love this salad served warm or chilled.



Bring broth to a boil in a saucepan. Stir in barley, reduce heat, cover and simmer for 40 to 45 minutes or until tender. Drain and cool.

Combine the corn, beans, peppers, onions, cilantro, and garlic in a large serving bowl and gently stir in the barley.

Stir the salsa, sour cream, and lime juice together in a small bowl and stir salsa mixture in to the corn and barley mixture.

By Ann from Richland, WA

Comment Was this helpful? 7

April 6, 20113 found this helpful

This salad is great whether served at room temperature or chilled in the refrigerator.



Bring water to boil in a medium saucepan. Add barley, return to boil, reduce heat to low, cover, and cook for 30 to 45 minutes or until barley is tender and liquid is absorbed.

Meanwhile, combine olive oil, lemon juice, vinegar, oregano, and salt. Once barley is cooked evenly pour mixture over the barley and cool to room temperature.

Gently stir in onions, basil, tomatoes, bell pepper, cucumber, and feta cheese.

By Ann from Richland, WA

Comment Was this helpful? 3

By 0 found this helpful
March 16, 2010


  • 2 cup cooked and well drained barley
  • 1/2 cup water chestnuts, drained and quartered
  • 1 cup celery, chopped
  • 1/4 cup green onions, chopped
  • Ad

  • 1/4 cup green pepper, chopped
  • 1/4 cup red pepper, chopped
  • 1 cup cooked ham, cubed
  • 1 pkg. Italian salad dressing mix
  • 1/3 cup sugar
  • 1/4 cup salad oil
  • 1/2 cup cider vinegar
  • lettuce
  • cherry tomatoes
  • parsley


Combine the first 7 ingredients.

In a bowl, combine the Italian dressing mix, sugar, oil and vinegar. Mix very well; pour over first 7 ingredients. Mix thoroughly. Chill several hours or overnight. Serve on a bed of lettuce; garnish with cherry tomatoes and parsley.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
July 20, 2008


  • 1 cup barley
  • 3 cups beef broth
  • 4 cloves garlic, unpeeled
  • 1 Tbsp. extra virgin olive oil (I like a little more)
  • 2 Tbsp. lemon juice (lime works)
  • 6-8 oz. roast beef or left over steak cut into strips
  • 1 cup chopped red onions (sweet onions work)
  • 1/4 cup fresh cilantro minced (I use less)


Heat 2.5 cups of stock. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty. Stir and bring to boil, cover and simmer for 20-30 minutes until tender but firm. Spread on tray or cookie sheet to speed cooling. Remove garlic gloves, remove form skin, smash with flat side of knife to puree.

Dressing: Place 1/2 cup of broth, garlic, oil, juice, in a jar with a tight fitting lid, shake until well blended. In a bowl, combine barley, beef, onion and cilantro with dressing. This tastes best if done the day ahead and refrigerated.


  • Red and green pepper, roasted and cut into strips
  • Jalapeno chile, minced
  • Grape, cherry tomatoes or sun dried tomatoes cut in to strips, added just before serving or use oil from some sun dried tomatoes for the olive oil
  • Crumbled feta cheese, if using, lower the salt when cooking the barley
  • Smoked mozzarella, diced the to the size of the barley

Source: This came from the Chicago Tribune years ago, but has been modified as the years went by.


By Scott E. from Chicago

Comment Was this helpful? Yes
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