Tested till perfect Green Bean and Barley Salad

Green Bean and Barley Salad

This unusual combination of crunchy-fresh beans and hearty barley is a tasty salad that can be made ahead of time – perfect for a picnic.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1 lb 1lbgreen beangreen beans
  • 1 cup 1cuppot barley or pearl barley
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 3 tbsp 3tbspwhite wine vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 1-1/2 tsp 1-1/2tspminced fresh thyme
  • 1-1/2 tsp 1-1/2tspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupsbaby arugula leafbaby arugula leaves
  • 2 cups 2cupsgrape tomatogrape tomatoes or cherry tomatoes, halved
  • 2 2green oniongreen onions, thinly sliced
  • 2/3 cup 2/3cupcrumbled Canadian feta cheese, (about 100 g)
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Trim beans; halve diagonally. Blanch in saucepan of boiling water until tender- crisp, about 3 minutes. Cool in ice bath; drain and pat dry.

Meanwhile, in pot of boiling salted water, cook barley until tender, 20 to 25 minutes. Drain and let cool for 5 minutes.

In large bowl, whisk together oil, vinegar, garlic, thyme, mustard, salt and pepper; add barley and beans, tossing to coat well.

Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.

Nutritional Information Per serving: about

cal 142 pro 4g total fat 7g sat. fat 2g
carb 18g fibre 3g chol 8mg sodium 254mg
potassium 231mg

% RDI:

calcium 9 iron 9 vit A 10 vit C 17
folate 20
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