Summer 3 Bean Barley Salad

Bright, refreshing, and bursting with wholesome ingredients, this Summer 3 Bean Barley Salad is the perfect dish for warm-weather gatherings or healthy meal prep. Featuring chewy pearl barley, crisp blanched green beans, sweet cherry tomatoes, and a vibrant mix of kidney beans and chickpeas, this recipe offers a satisfying blend of textures and flavors. Tossed in a zesty homemade dressing made with olive oil, lemon juice, Dijon mustard, and a touch of honey, every bite is a delightful balance of tanginess and sweetness. Packed with plant-based protein, fiber, and colorful veggies, this salad is as nutritious as it is delicious. Serve it chilled or at room temperature for an easy side dish, picnic favorite, or light main course that celebrates the best of summer's bounty.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 cup pearl barley
• 3 cups water
• 1 cup green beans
• 1 cup cherry tomatoes, halved
• 1 cup kidney beans, canned and drained
• 1 cup chickpeas, canned and drained
• 1 red bell pepper, diced
• 0.5 red onion, finely chopped
• 0.25 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

In a medium saucepan, bring 3 cups of water to a boil. Add the pearl barley, reduce the heat to low, cover, and simmer for 25 minutes or until the barley is tender. Drain and allow to cool completely.

Step 2

While the barley is cooking, bring another pot of salted water to a boil and blanch the green beans for 3 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.

Step 3

In a large mixing bowl, combine the cooked barley, blanched green beans, cherry tomatoes, kidney beans, chickpeas, red bell pepper, red onion, and fresh parsley.

Step 4

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified.

Step 5

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Step 6

Transfer the salad to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(854.9g)

Amount per serving	% Daily Value*
Calories	1493.2

Total Fat 50.1g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 642.6mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 50.8g	0%
Total Sugars 27.2g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 254.5mg	0%
Iron 10.6mg	0%
Potassium 1991.8mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 29.3%

Protein: 10.2%

Carbs: 60.5%