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Bean and Barley Salad

Barley is cooked in vegetable broth, making an ideal base for beans, fresh peppers and lemon juice in this salad which will stick to your bones. Kids will have fun whisking together the oil, vinegar and mustard to make the delicious dressing.


  • 1 cup barley
  • 2 cups vegetable stock
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 red bell pepper, diced
  • 1 jalapeño, finely diced
  • 1 shallot, finely diced
  • 1 (15.5 ounce) can chickpeas
  • 1 (15.5 ounce) can great northern beans or navy beans
  • 1 lemon
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste


Adults: Prepare the barley according to package directions, using the vegetable stock in place of water.
Adults: Slice the sun-dried tomatoes and cut the bell pepper, jalapeno and shallot into a fine dice.
Kids: Prepare the dressing by whisking together the olive oil, vinegar and mustard. Season with salt and pepper to taste.
Kids: Open the beans using a can opener and drain can’s liquid using a colander. Squeeze the juice from the lemon into a cup.
Together: When the barley has cooked and cooled slightly, fluff with a fork and transfer to a serving bowl. Add the drained beans, sun-dried tomatoes, peppers, shallot and garlic.
Together: Drizzle the bean and barley mixture with the dressing, tossing thoroughly to ensure the ingredients are evenly distributed.
Together: Refrigerate until cool and enjoy!

Thank you to our friends at The Monday Compaign for allowing Nourish Interactive to share these kid-friendly recipes.
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About this Recipe
  • Serves: 4
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
Submitted By
Kids Cook Monday
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