Pearled barley is at the heart of this delicious summer salad. All you need is some cooked barley, fresh veggies and some pantry staples for a quick vinaigrette to create the best barley salad ever. A healthy salad that takes less than 20 minutes to make and will be hit at all your summer events!
I’ve been looking for a little more variety in my meals lately and that’s led me to exploring more whole grains. While pearled barley technically isn’t a whole grain since it’s had more than just the husk removed, it still packs a nutritious punch and works as a substitute for rice or other whole grains in pilafs, salads and soups.
To me this barley salad screams summertime! The light and bright flavors and color are everything you want to eat in a salad when it’s sweltering outside. Plus it goes together quickly and easily in just a few minutes and doesn’t require turning on the stove or oven to make.
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Why You Will Love This Recipe
Barley salad is a healthy and nutritious recipe to add to any meal!
This whole grain salad is easy to prepare for large groups and it travels well which means it’s the perfect side dish for a picnic, bbq or potluck dinner.
This delightful summer salad is colorful, tastes amazing and an easy salad recipe to accompany many of your summertime classics.
Barley salad is balanced, hearty and satisfying enough to double as a main dish too!
What Goes Into This Recipe
All this recipe requires are some fresh veggies and pantry staples to create a yummy summer salad you will definitely have on repeat for your summer meals!
Ingredient Notes and Easy Substitutions
Barley: In this recipe we are making the salad with cooked pearl barley though you can also use hulled barley or another whole grain in this easy salad recipe. For more about cooking and using whole grains, you can check out my guide to how to cook grains! It outlines the basics for cooking grains, ideas for substitutions and recipes to explore cooking more varieties of grains.
I make the cooked barley for this recipe in advance and use it in various meals during the week. The easiest way to cook barley is in the Instant Pot so I can go about working on other tasks without needing to watch the barley cooking on the stove. Plus when I use the Instant Pot, I know that I get perfect cooked barley each and every time.
Black-eyed peas: An easier to digest legume that remains slightly firm when cooked and brings a real earthy flavor to this barley salad recipe. It’s one of my favorite beans to use in making salads but you can substitute with just about any bean. Some of my top choices to use as a substitute when making barley salad are chickpeas, black beans and pinto beans.
Basil and parsley: The best flavor comes from using fresh herbs to make this barley salad recipe. If you wish to substitute with dried herbs use one teaspoon instead of one tablespoon of each.
Red wine vinegar: I prefer the subtle wine flavor and tartness of red wine vinegar when making barley salad. For a sweeter or softer vinegar, substitute apple cider vinegar or a white wine vinegar.
Dijon mustard: Dijon mustard gives the dressing and salad a little kick that you won’t get from plain old yellow mustard so it’s the best option!
How to Make This Recipe
Step 1: Place the barley, black eyed peas and chopped vegetables in a large bowl.
Step 2: In a small bowl mix the parsley, basil, vinegar and mustard together. Then add olive oil and salt and pepper to taste.
Mix up the dressing with the salad veggies and garnish with some fresh basil to serve.
What to Serve with Barley Salad
This delicious whole grain salad makes the perfect side dish for a wide variety of entrees or you can also carry it as a main dish salad too!
- I love to add barley to a summer picnic menu along with my favorite Veggie Triple Decker Sandwich or Roasted Eggplant Sandwich.
- For those nights when you’ve got the grill going. Serve up barley salad along with Black Bean Quinoa Burgers or some spicy Chipotle Marinated Tofu Skewers.
- Carry barley salad to work with you for an easy salad plate paired with more yummy salads like this Chile Lime Mango Cucumber Salad and Solterito Salad, a Peruvian inspired chopped salad.
Expert Tips and FAQs
Cook Instant Pot Barley in advance to make this salad recipe and to use in other preparations during the week.
Use fresh herbs for the best flavor. Dried herbs definitely have a purpose in cooking but I find that in this salad, making it with fresh basil and fresh parsley adds to the freshness and light flavors of the salad.
This salad tastes even better after it’s had a chance to sit for a bit. If you store in the refrigerator, let it sit out at room temperature for about 30 minutes before eating it.
The best options for making barley salad are pearl barley or hulled barley. This recipe calls for pearl barley in the ingredient list because it’s easier to find and takes less time to prepare in advance of making the salad. If you want the healthiest barley to make this salad, use hulled barley.
While barley works great to freeze on its own, I don’t recommend freezing barley salad as the veggies simply won’t hold up very well frozen.
Other Summer Recipes to Explore
If you try this recipe, why not leave a star rating in the recipe card right below? You can also drop a review in the comment section I always appreciate your feedback. And don’t forget to tag me @cookeatlivelove in your photos on social media so I can see your creations.
📖 Recipe
Confetti Vegetable Barley Salad
Ingredients
- 2 cups barley, cooked
- ½ cup corn kernels
- 1 cup black eyed peas, cooked
- ½ cup diced bell pepper
- ½ cup diced red onion
- 1 roma tomato
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- ¼ cup red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Need groceries to make this recipe?
Use the Instacart button to add them all to your shopping cart! Then make adjustments as needed! I make a small percentage so it’s a great way to show your support!
Instructions
- Combine the barley, black eyed peas and chopped vegetables in a mixing bowl.
- In a small bowl mix the parsley, basil, vinegar and mustard together. Then add olive oil and salt and pepper to taste.
- Add to the barley and vegetables and serve it up.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Kate says
Such a pretty salad and so many gorgeous flavours and textures – a hit at our BBQ this weekend, thanks so much!
Leslie says
Love this recipe! It’s gorgeous, made with fresh ingredients, and this is so perfect for any summer gathering!
Toni says
Such a flavor packed salad!! Everyone at my house loved this salad!
Taylor Kiser says
So easy to make! This will be the hit of our summer cookouts!
Dannii says
What a delicious and vibrant looking salad. I love all the flavours in this.