Beans and Barley Salad


1 cup pearled barley (makes 3-4 cups)
4 cups water or vegetable broth
1 15.5 ounce can red beans, rinsed and drained
1 cup shredded Florida carrots
1 cup chopped Florida celery
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
Salt and pepper to taste


  1. Cook barley in gently boiling water or broth in medium saucepan with cover until tender and water has been absorbed (about 45 minutes). Let cool; rinse with cold water, drain.
  2. Combine cooked barley, beans, carrots and celery in large serving bowl.
  3. Combine oil, lime juice, salt and pepper and drizzle over barley mixture, mix well. Sprinkle cilantro over salad. Cover and chill in refrigerator for a couple of hours before serving if time allows.


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