Black Bean Barley Salad

This salad is easy to prepare, is high in protein and fibre and just happens to be delicious. The recipe is provided by the Alberta Barley Commission. Did you know that 50% of barley grown in Canada is from Alberta? It’s also a ‘superfood’ and is the first ingredient in Canada to be given this distinction. Enjoy!

Course Main Course, Salad
Total Time 50 minutes
Servings 6


  • 2 tsp Olive Oil
  • ½ cup Pot or Pearl Barley
  • 2 cups Vegetable Stock or Water
  • 1 can Black Beans, drained and rinsed
  • 1 Small Yellow Bell Pepper, thinly sliced
  • 8 Cherry or Grape Tomatoes, halved
  • ½ cup Corn Kernels
  • ¼ cup Chopped Chives
  • 3 tbsp Lime Juice
  • ¼ cup Olive Oil
  • ½ tsp Sea Salt
  • ¼ tsp Freshly Ground Pepper
  • Lettuce
  • ¼ cup Shredded Cheddar or Monterey Jack Cheese


  1. In a medium saucepan, heat oil.

  2. Add barley and sauté for 3 minutes.

  3. Add vegetable stock and bring to a boil.

  4. Reduce heat to simmer, cover and cook for 30 minutes; drain and cool.

  5. In a large bowl, combine cooked barley, beans, yellow pepper, tomatoes, corn and chives.

  6. In a small bowl, combine lime juice, olive oil, salt and pepper; pour over barley mixture and toss.

  7. Serve on lettuce topped with shredded cheese.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram