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Barley, Butternut & Black Bean Salad

There are too many nutritious qualities to this recipe to mention!  Most importantly, barley is a whole grain and a good source of soluble fiber.  Squash is high in vitamins A & C, and potassium.  Beans are nutritional powerhouses packed with folate, iron, and many more nutrients. Best of all, you’ll love the fresh flavors in this colorful salad!

Serves: 1 cup


1 cup barley

3 Tbsp olive oil

2 leeks, white & light green parts only, thinly sliced

2 cups chopped butternut squash, about ½ medium

¼ cup water

3 Tbsp chopped fresh parsley

1 ¼ cup cooked black beans (about 1 can (15 ounce), rinsed, drained)

½ tsp salt

2 Tbsp fresh lemon juice

¼ tsp freshly ground black pepper

grated lemon peel, garnish



  1. Cook barley per package directions. Rinse and set aside.
  2. Meanwhile, heat 2 tablespoons of the oil in a large non-stick skillet over medium high heat.  Add leaks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes.  Add water and 1 ½ tablespoons of the parsley and cook 2-3 minutes longer.  Transfer vegetables to a large bowl.
  3. Add barley, black beans, salt, and remaining one tablespoon of olive oil, and 1 ½ tablespoon of parsley. Stir to combine.
  4. Season with lemon juice and pepper.  Garnish with lemon peel if desired.  Can be served warm or cold.