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Home » Recipes » Barley Bean Salad with Cauliflower Rice

Barley Bean Salad with Cauliflower Rice

July 21, 2017 By Diane Smith 6 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Barley Bean Salad with Cauliflower Rice in white bowl on white saucer

Grains are our friends! The science says that eating whole grains can help us live longer and they certainly are a big part of a plant-based diet.

So, this Barley Bean Salad with Cauliflower Rice is a nutritional powerhouse that you should add to your favorite recipes.

Barley-Salad

Not only does this recipe have cauliflower, but also fresh kale making it one of the SUPER super salads! Making cauliflower into “rice” is super easy. Just put the raw cauliflower into a food process and process a few seconds until you have the “rice.”

Barley seems to be underrated and rice and quinoa, the stars the last few years, but with some rice containing arsenic, barley is a great alternate choice. It adds a but of chewiness to this salad and it’s chockfull of fiber, selenium, B vitamins, copper, chromium, phosphorus, magnesium, niacin, and more.

Enjoy barley in more of your plant-based meals:

  • Stuffed Peppers
  • Moroccan Chickpea Vegetable Tagine
  • Green Goddess Grain Bowl
  • Pineapple Fried Rice
Barley Salad

The addition of Kalmata olives gives it a saltiness that you often get from some cheeses. If you are on a low-salt diet you’ll want to use these judiciously.

The nuts are optional, as well, but more research data is showing that some nuts and seeds are quite healthy in moderation. It all depends on where you are in your health journey. As with all the recipes on this site, please adjust to your particular dietary needs.

Barley Bean Salad with Cauliflower Rice in white bowl on white saucer

One of the cool things I did was make this salad with leftover barley from a stuffed pepper recipe I’d made the day before.

Making extra of any grains you’re cooking is a great time-saving strategy and gets you out of the kitchen faster. Maybe it’s barley in your soup one day and this salad, the next.

I’d love to hear your feedback in the comments below for this Barley Bean Salad with Cauliflower Rice! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Want more of Plant-Based Cooking? Connect with me on Facebook, Twitter, Pinterest, or Instagram .


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Print Recipe
Barley Bean Salad with Cauliflower Rice
This chewy, crunchy barley bean salad with cauliflower rice is antioxidant super-charged with kale, nuts and onion. Tangy, a tad sweet and lovely for a luncheon or dinner party.
Barley Salad
Votes: 6
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
Serving Size
people
3/4 cup
Ingredients
  • 1 cups uncooked barley cooked according to package
  • 1/2 cup pinto beans or kidney beans, drained and rinsed
  • 1 cup cauliflower riced (see instructions below)
  • 2 cups kale chopped
  • 1/3 cup red onion diced
  • 1/3 cup sun-dried tomatoes soaked in water to rehydrate
  • 1/2 cup Kalamata olives seeded and cut in half
  • 1/2 cup pistachios shelled or use your favorite nut or seed
  • sea salt and pepper to taste
Dressing
  • 1/4 cup fresh lemon juice
  • 2 Tbl rice vinegar (white wine or champagne vinegar)
  • 2 tsp maple syrup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Serving Size
people
3/4 cup
Ingredients
  • 1 cups uncooked barley cooked according to package
  • 1/2 cup pinto beans or kidney beans, drained and rinsed
  • 1 cup cauliflower riced (see instructions below)
  • 2 cups kale chopped
  • 1/3 cup red onion diced
  • 1/3 cup sun-dried tomatoes soaked in water to rehydrate
  • 1/2 cup Kalamata olives seeded and cut in half
  • 1/2 cup pistachios shelled or use your favorite nut or seed
  • sea salt and pepper to taste
Dressing
  • 1/4 cup fresh lemon juice
  • 2 Tbl rice vinegar (white wine or champagne vinegar)
  • 2 tsp maple syrup
Barley Salad
Votes: 6
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Add cooled barley to a large bowl.
  2. To rice the cauliflower, put 3-4 cauliflower florets into a food processor and pulse a few times until it's the size of rice.
  3. Add the cauliflower rice, beans, kale, sun-dried tomatoes, red onion, olives, nuts or seeds to the bowl and stir to combine.
  4. Whisk the dressing ingredients together and pour over the salad. Add salt & pepper to taste. Toss all and serve on a bed of lettuce.
Nutrition/Notes

Nutrition Facts
Barley Bean Salad with Cauliflower Rice
Amount Per Serving
Calories 156 Calories from Fat 49
% Daily Value*
Total Fat 5.4g 8%
Saturated Fat 0.7g 4%
Sodium 74.6mg 3%
Total Carbohydrates 24.3g 8%
Dietary Fiber 4.7g 19%
Sugars 4.3g
Protein 5.6g 11%
Vitamin A 2%
Vitamin C 28%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Father's Day, Fourth of July, Game Day, Halloween, Holidays, Labor Day, Memorial Day, Mother's Day, Plant-Based Recipes, Plantricious, Salads & Dressings, Summer Solstice

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Reader Interactions

Comments

  1. Madison

    October 22, 2017 at 2:27 pm

    Great recipe! Flavorful, clean, and packed with nutrition. Made this at the beginning of the work week and found myself snacking on this dish in-between lunch and dinner every day.

    Reply
    • Diane Smith

      October 22, 2017 at 4:54 pm

      Thanks, I’m so glad you enjoyed the recipe. I love it when there’s a healthy snack around the house!

      Reply
  2. Chantal

    June 5, 2018 at 4:14 pm

    Very tasty

    Reply
    • Diane Smith

      June 5, 2018 at 4:36 pm

      Thanks, Chantal! ????

      Reply
  3. Deb

    March 3, 2019 at 11:50 am

    I am always confused as to whether the amount of barley is total after its cooked or before.

    Reply
    • Diane Smith

      March 3, 2019 at 4:43 pm

      I had to think which it was myself… so you’re right, it’s confusing. I updated the recipe to make it clearer and actually reduced the amount of barley to 1 cup uncooked because it makes about 3 cups when cooked which seems like plenty. I hope to make this recipe again soon so recheck my measurments.

      Reply

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