Black Bean and Barley Salad

Black Bean and Barley Salad

Prep Time: 0

Yield: 0

Black Bean and Barley Salad


  • 1/2 teaspoon coarsely ground black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 15-ounce can black beans, drained
  • 1/2 cup minced fresh parsley
  • 1 cup chopped tomato
  • 1 1/2 cups peeled, seeded, and diced cucumber
  • 1 cup quick-cooking barley, uncooked
  • 2 cups water


  1. Bring water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

    Combine barley, cucumber, and next 4 ingredients in a large bowl; toss well. Combine vinegar and remaining ingredients. Add to barley mixture, tossing to coat.

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