Barley Summer Salad

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
45 MIN

Silouette of 2 people

10 Servings


Serving Size:
3/4 cup


  • 1 cup dry barley
  • 3 cups water
  • 1⁄4 cup dried cranberries
  • 1 cup fresh blueberries
  • 1 cup sweet snap peas, chopped
  • 2 cups apples or another fresh fruit or veggie, chopped
  • 1⁄2 cup red bell pepper, chopped
  • 1⁄2 cup green onions, sliced thin
  • 1 tablespoon vinegar
  • 3 tablespoons vegetable oil
  • 1⁄4 cup lemon or lime juice


Place barley and water in a 2-3 quart saucepan. Bring to a boil, then turn to low. Cook covered for 45 minutes.
Rinse cooked barley briefly in cold water. Drain.
Add remaining ingredients. Toss well.
Refrigerate leftovers within 2 hours.


Substitute different fruits and vegetables in season.
Add nuts or seeds for added protein.