Barley Summer Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/03/Barley-Summer-Salad.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
45 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
8 cups
Quick Tips
Need a change of pace? Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.
Barley Summer Salad
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/03/Barley-Summer-Salad.jpg)
Ingredients:
- 1 cup dry barley
- 3 cups water
- 1/4 cup dried cranberries
- 1 cup fresh blueberries
- 1 cup sweet snap peas, chopped
- 2 cups apples or another fresh fruit or veggie, chopped (about 1 1/3 medium apples)
- 1/2 cup red bell pepper, seeded and chopped (about 1 small pepper)
- 1/2 cup green onions, sliced thin
- 1 tablespoon vinegar
- 3 tablespoons oil
- 1/4 cup lemon or lime juice
Directions:
1. Place barley and water in a 2 or 3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
2. Rinse cooked barley briefly in cold water. Drain.
3. Add remaining ingredients. Toss well.
Refrigerate leftovers within 2 hours.
Quick Tips
Need a change of pace? Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
45 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
8 cups
![](https://eatgathergo.org/wp-content/uploads/2021/03/barley-summer-salad-Label_2.png)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).