This black bean and barley salad is a protein-packed, make-ahead lunch ready in 50 minutes. Tossed in lemon garlic vinaigrette and topped with crunchy chips
As a busy, working mom to two busy, active kids, meal prepping is a life saver. To save precious time, I have a trick up my sleeve: once a week, I make a large batch of whole grains in my rice cooker and store it in the refrigerator to use throughout the week.
The rice cooker is your secret weapon when it comes to cooking whole grains, especially those with longer cooking times such as the Bob’s Red Mill whole hull-less barley used in this Black Bean and Barley Salad. Quinoa, farro, brown rice, steel cut oats…. you name it, I am cooking it.
No rice cooker? No problem! Whip up a double batch when you have a little extra time and keep it in the fridge to stir into soups, sprinkle on salads or eat with a dollop of plain yogurt as side dish.
My Black Bean and Barley Salad is perfect on it’s own but even better scooped up with one of my Smoky Baked Corn Tortilla Chips.
Ingredients
- Barley: chewy, nutty, and incredibly filling, I use pearl or hull-less (see note below).
- Black beans: canned is perfectly fine; rinse well to reduce sodium.
- Cherry tomatoes: sweetness and some acidic balance.
- Celery and radishes: adds wonderful color and texture.
- Scallions and cilantro: bright and fresh; substitute flat-leaf parsley if cilantro isn’t your thing.
- Lemon, garlic, and olive oil: the simple, three-ingredient vinaigrette that dresses the salad.
- Baked tortilla chips: what makes this a scoop-able salad. Scoop and eat, or crush them on top and eat with a fork!
Which Barley Should You Use?
The type of barley you choose matters more than most recipes let on, and it’s the source of a lot of confusion, including cook time and texture differences that can make or break this salad.
- Pearl barley is the most widely available and the fastest to cook, ready in 25–30 minutes. The outer bran layer has been removed, which gives it a milder, softer texture. It’s a great weeknight option, though it’s slightly less nutritious than less-processed varieties.
- Hulled barley keeps the bran intact, making it the most nutritious option with the most fiber. The trade-off is time: it takes 45-60 minutes on the stovetop. If you’re already batch-cooking grains for the week, this is worth the wait.
- Hull-less barley (my top choice, I usually use Bob’s Red Mill) sits between the two. It’s naturally shed most of its outer hull during harvesting rather than having it milled off, so it retains more nutrition than pearl barley while cooking in roughly the same window as hulled, around 40–50 minutes. It has a firmer, slightly chewier bite that holds up especially well in a dressed salad.
- Quick-cooking barley is the shortcut option, ready in 10–12 minutes. The texture is softer (it won’t have the same toothsome chew), but if you need this salad on the table fast, it works.
One important note: all barley contains gluten and is not safe for celiac or gluten-sensitive diets. For a gluten-free version, cooked quinoa or millet are the best swaps.
How to Make Black Bean and Barley Salad
Step 1. Make your barley according to package instructions, then let cool and add to a large bowl.
Step 2. Drain and rinse your black beans, then add to the bowl with the barley.
Step 3. Wash and prepare your tomatoes, radishes, celery, and herbs.
Step 4. Add all of your veggies to the bowl with the beans and barley.
Step 5. Add the minced cilantro, olive oil, garlic, and salt and pepper.
Step 6. Toss well until salad is evenly coated in the vinaigrette.
Serve alongside tortilla chips, or crush tortilla chips on top for more crunch, and enjoy your Black Bean and Barley Salad!
More Summer Salad Recipes
- Vietnamese Shrimp Salad
- Ramen Broccoli Slaw
- Grilled Watermelon and Feta Salad
- Italian Pasta Salad
- Cucumber Zucchini Salad
Eat It, Like It, Share It!
Did you try making this salad? Snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish!
Your fork is waiting.
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Ingredients
Instructions
- Combine all ingredients in a large bowl and toss well.
- Check for seasoning and adjust accordingly.
- Serve with broken baked corn tortilla chips on top.
Liz’s Notes
Nutrition
Frequently Asked Questions
Stored in an airtight container, this salad keeps well for 4–5 days. The lemon vinaigrette actually helps the flavors develop — it tastes better on day two than day one. Add the tortilla chips just before serving so they stay crisp.
Each serving contains approximately 14–16 grams of protein, primarily from the black beans but also from the barley, making this a satisfying plant-based meal.
For pearl barley: simmer in 3 cups water per 1 cup barley for 25–30 minutes until tender. For hull-less or hulled barley: cook for 45–60 minutes. Drain, then spread on a sheet pan or transfer to a bowl and refrigerate until completely cool before dressing.
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