Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:



Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings
  • Category: Salad


  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes


  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.


To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.


  • Serving Size: 3/4 cup


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