Best 3 Fruit And Barley Salad Recipes

Jumpstart your journey to a healthier lifestyle with a delightful fruit and barley salad! This refreshing and nourishing dish is a symphony of flavors, textures, and essential nutrients that will tantalize your taste buds and keep you energized throughout the day. Get ready to explore a culinary adventure that combines the natural sweetness of fruits, the earthy goodness of barley, and a symphony of herbs and spices, all coming together to create a dish that is both delectable and beneficial for your well-being.

Here are our top 3 tried and tested recipes!

BARLEY LIME FIESTA SALAD

Barley Lime Fiesta Salad image

Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.

Provided by Christine

Categories Salad Grains

Time 3h

Yield 8

Number Of Ingredients 22

Ingredients

1 cup pearl barley
2 cups water
½ (15 ounce) can black beans, rinsed and drained
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
¾ chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
¼ cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste

Steps:

Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g

CARIBBEAN BARLEY SALAD

Caribbean Barley Salad image

Wonderful summer salad.

Provided by Melissa Gardner

Categories Salad Grains

Time 1h5m

Yield 4

Number Of Ingredients 13

Ingredients

3 cups water
½ teaspoon salt
½ cup barley
1 large mango, peeled and diced, divided
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cups cooked black beans
1 cup grape tomatoes, halved
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper

Steps:

Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g

VEGETABLE-BARLEY SALAD

Vegetable-Barley Salad image

This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1/2 small red onion
3 tablespoons white-wine vinegar
1 3/4 cups water
1 cup quick-cooking barley
1 bunch Tuscan kale
1 pint halved cherry tomatoes
1 English cucumber, cut into half-moons
1 red bell pepper, cut into strips
6 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.

Nutrition Facts : Calories 362 g, Fat 21 g, Fiber 9 g, Protein 7 g, SaturatedFat 3 g

Tips:

Choose the right barley: Use hulled barley for a chewy texture and pearl barley for a softer texture.
Rinse the barley thoroughly before cooking: This will help remove any dirt or debris.
Cook the barley according to package directions: The cooking time will vary depending on the type of barley you are using.
Use a variety of fruits: This will add flavor and color to your salad.
Don't be afraid to experiment with different dressings: A vinaigrette is a classic choice, but you could also try a honey-mustard dressing or a tahini dressing.
Serve the salad warm or cold: It's delicious either way.

Conclusion:

Fruit and barley salad is a delicious and healthy dish that is perfect for summer picnics or potlucks. It is also a great way to use up leftover barley. With its colorful fruits and chewy barley, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a refreshing and flavorful salad, give this fruit and barley salad a try.