A make-ahead, fresh and flavorful salad that is hearty and filling.

Barley Summer Salad
Level: Easy Prep: 10 minutes Yield: 10 servings
Total: 55 minutes Inactive:  Serving Size: 3/4 cup

Ingredients

  • 1 cup pearl barley, rinsed (see Notes)
  • 3 cups water
  • ¼ cup dried cranberries
  • 1 cup fresh blueberries
  • 1 cup chopped sweet snap peas
  • 2 cups chopped apple (1 to 2 medium apples) or another fresh fruit or veggie, chopped
  • ½ cup chopped red bell pepper
  • ½ cup chopped green onion
  • 1 tablespoon vinegar
  • 3 tablespoons vegetable oil
  • ¼ cup lemon juice or lime juice

Directions

  1. Place barley and water in a 2 or 3-quart saucepan. Bring to a boil, then reduce the heat to low. Cover the pan and cook until barley is tender, about 45 to 60 minutes.
  2. Rinse cooked barley briefly in cold water. Drain.
  3. Add remaining ingredients. Toss well.

Cook's Note

The recipe is from Oregon State University Food Hero.

  • Substitute different fruits and vegetables in season.
  • Add nuts or seeds for added protein.
  • Pearl barley is high in fiber, but it is not a whole grain. If using whole grain barley (also called hulled barley), add 20 to 30 minutes to the cooking time.
  • If you have barley that is already cooked, measure about 3 ½ cups into a large bowl and begin at step 4.
 

Nutrition Facts

10 servings per recipe
Serving size: 3/4 cup
Calories 150 per serving

Contents % Daily Value
Total Fat 4.5g 6%
Sodium 10mg 0%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 18%
Total Sugars 8g ##%
Protein 3g  
Calcium 20mg 2%
Iron 1mg 6%
Potassium 153mg 4%
Vitamin A 19mcg 2%
Vitamin C 20mg 22%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Mazzullo, N. 2026, Barley Summer Salad, Extension | University of Nevada, Reno, Recipes

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
 

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