Golden Barley Fruit Salad
Curried Barley Supper Salad
Paradise Barley Fruit Salad
Barley Bean Wraps
Greek Barley Salad
Barley Antipasto Salad
Teriyaki Barley Salad

Barley Antipasto Salad
Stacked Ham ‘n Barley Supper Salad
Tuna Barley Garden Salad
Barley, Berries and Chicken Salad
Turkey Barley Mandarin Salad
Confetti Barley Salad


Barley Bean Picnic Salad

1 cup pearl barley
3 cups water
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3/4 cup chopped red onion
1/4 to 1/2 cup sliced jalapeno chiles
2/3 cup bottled barbecue sauce
3 tablespoons bottled Italian salad dressing
Green cabbage leaves, to line serving bowl (optional)
2 cups (8 ounces) shredded Cheddar cheese
1 cup crumbled tortilla chips

In medium saucepan with lid, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool. In large bowl, combine cooled barley, beans, corn, red onion and jalapeno chiles. In small bowl, combine barbecue sauce and Italian dressing. Pour dressing mixture over barley salad and toss well to coat. Line a serving bowl with cabbage leaves, if desired. Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips. Makes 8 servings.

Per serving: 387 calories, 17g protein, 54g carbohydrate, 13g fiber, 14g fat, 30mg cholesterol, 924mg sodium.