Black Bean and Barley Salad With Cilantro Lime Dressing

AFFFILIATE DISCLOSURE: In order for me to support my blogging and social media activities, I may receive monetary compensation for links to products from this post. However, I only recommend products that I personally love and use myself!.

Print Friendly, PDF & Email

Welcome to the Festival of Food Carnival. In celebration of the New Year and Healthy Starts, we're sharing recipe ideas for healthy, nourishing recipes or anything you would enjoy this time of year. Hosted by Diary of a First Child and Hybrid Rasta Mama, you're welcome to join us next time, or if you have a previously published recipe you'd like to share, add it to the linky below.

I am a HUGE fan of barley. When I was a kid, I always remember my favorite part of Campbell's Vegetable Beef Soup, was the barley that was in it. My mom never cooked with barley, so for me it was like a rare treat when I ate it in the soup. Nowadays,  I wouldn't be caught dead eating a bowl of Campbell's soup (my own homemade versions are ALWAYS better), but I love barley so much, I am always trying to invent new ways to cook with it. That is how this super-easy-to-make-salad was born. I re-invented my black bean salad and made it into this low-fat delicious salad that will have you coming back for more. The Hippy Husband and I ended up going through a batch of this in less than 24-hours, because it was THAT good.

In addition to dietary fiber, a cup of barley will give you more than 50 percent of your daily intake for selenium. You’ll also get tryptophan, copper, phosphorus and manganese just to name a few. The dietary fiber will also help maintain your blood sugar levels, so it can help to lower your chances of getting type 2 diabetes.

Black Bean and Barley Salad With Cilantro Lime Dressing

Serves 6
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Child Friendly, Pre-preparable, Serve Cold



  • 1/2 cup lime juice (roughly the juice of 3 limes)
  • 1/3 cup extra virgin coconut oil
  • 1/2 cup cilantro (finely chopped)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ancho chili powder
  • 3 cloves garlic (minced)


  • 1 hatch chili pepper (chopped. You can use any kind of mild pepper in place of hatch)
  • 6-7 green onions (chopped)
  • 1 red onion (finely diced)
  • 1 red bell pepper (chopped)
  • 1 Large tomato (seeded and chopped)
  • 1 can black beans (drained and rinsed)
  • 1 can garbanzo beans/chickpeas (drained and rinsed)
  • 1 cup corn
  • 1 cup pearl barley
  • 3 cups water
  • 1 cube vegetable buillion


1. Bring the water and vegetable bullion cube to a boil and then add the pearl barley and turn the heat down to a simmer and cover. Let simmer (just like rice) until all of the liquid is gone, roughly 45-50 minutes. Fluff with a fork, and let cool.
2. Combine all of your salad ingredients in a large mixing bowl and set aside.
3. Whisk together salad dressing components in a medium bowl, until combined.
4. Pour salad dressing over the salad and toss together until combined. Serve immediately or put in the fridge and eat whenever you are ready!

Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.



Festival of Food Carnival

Herbal Academy Affordable Courses Online

All information on The Hippy Homemaker is meant for educational and informational purposes only. The statements on this website have not been evaluated by the Food and Drug Administration. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease. Readers are advised to do their own research and make decisions in partnership with their health care provider. If you are pregnant, nursing, have a medical condition or are taking any medication, please consult your physician.

  • Pingback: Gorgeous for Good Week Two & Three – 30 Days to a More Gorgeous Me From Skin to Soul - TheHippyHomemaker()

  • I see some avocado in the picture- do you know how much to add?

    • Christina

      yes I use an entire avocado and I toss it into the salad after mixing all the other ingredients in, so that it doesn’t mush down too much! This is by far still to this day my favorite salad. The dressing is just sooooo fragrant and tasty! You could make this with quinoa or rice instead of barley but I just really love the texture that barley brings!

  • Mmm, I love barley! It’s such a satisfying, unusual texture. And I love garbanzo beans and cilantro, too, so I’m sold. 🙂 Thanks for the recipe!

    • Christina

      That is EXACTLY how I feel about barley lol. Thanks for coming over and checking out my recipe!! <3

  • I prefer quinoa to barley, and wonder if it would work with that? It sounds like a perfect summer weather salad! Thanks fo sharing!

    • Christina

      Actually, quinoa would be totally tasty with this salad! I love quinoa and it’s super good for you too. I am going to have to make it with quinoa next time!

  • Thanks for joining the January Festival of Food! You had me at Cilantro! Yum! This recipe sounds amazing and I will definitely be trying it out!

    • Christina

      Thanks for having me Jennifer! Cilantro is one of my favorite herbs to cook with! lol, I have heard from people that they’ve never seen someone find so many uses for cilantro! I recently read that cilantro in your diet is really great for detoxing your blood of metals, especially mercury! I just thought that was really interesting!