Barley Salad

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Barley Salad

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

This is a nice salad for a warm day. You can substitute any vegetables for those listed. You can also not use the vinegar. Without the vinegar, this can be served cold or warm.

  • 48 cups cooked barley
  • 12 cups chopped carrots
  • 12 cups diced pepper (green or red)
  • 24 cups corn, canned, drained
  • 12 cups black beans, drained and rinsed
  • 6 cups extra virgin olive oil
  • 1 ½ cups vinegar [optional: the extra virgin olive oil by itself is delicious]
  • Salt and pepper, and any other dry or fresh herbs such as fresh basil, flat leaf parsley
It is faster to have cooked the barley prior to when you would like to make this recipe. Cooked barley can be stored covered in your refrigerator for a couple of days.

Put the cooked barley in a bowl. Add the vegetables and beans.

Stir to combine. Add the basil or the parsley, if you are using them.

Add the olive oil and vinegar and combine; season with salt and black pepper.


Calories per serving: 570
Makes about 48 cups