Kerry's Beany Salad Recipe -
Kerry's Beany Salad Recipe

Kerry's Beany Salad

Recipe by  

"Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  1. In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
  2. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
  3. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
  4. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2005

Awesome salad! Made the following changes: to the dressing, I added 2 T white sugar, 1 T each lemon and lime juice, 1/2 T Cumin, and some Chipotle hot sauce. To the salad, I used all hulled barley (no rice), 1 sweet onion instead of green, doubled the corn (used frozen), and omitted the lettuce. I also added some garbonzo beans, chopped cucumber, a yellow bell pepper, and some tomatoes. Also followed other reviews about the dressing ingredients ratios. The addition of Chipotle sauce and Cumin give this salad a fantastic smoky taste with a kick! Terrific salad...will definitely make again!

Most Helpful Critical Review
Sep 04, 2005

Although my family enjoys this dish--- I took it to a picnic, and only 2 people even tried it. Most of it got thrown away. So, not a big crowd pleaser, but tasty if you enjoy this kind of dish.

Sep 22, 2005

The recipe makes at least 12 SERVINGS at 1/2 cup. Otherwise, a truly exceptional salad in taste and texture. I prefer to heat the olive oil up to about 200 degree or so and add the garlic and red pepper flakes to it. This technique always adds extra zip to oil soluable flavors in these spices. I also took the advice of those who suggested more vinegar and less oil.

Oct 12, 2003

I have made this several times and enjoy it every time. I have also made it for gatherings and have had recipe requests each time. I read the previous reviews before preparing it the first time and so made some modifications - double the vinegar, garlic and pepper flakes and cut the oil in half. I use brown rice or white/brown rice mixed. I cook the grains together and add some boullion to the water. And I use italian parsley instead of cilantro (not a fan of cilantro). Thanks for submitting the recipe!

Jul 04, 2005

This is an awesome recipe! Beautiful and tastes superb. I have made 2x now over the holiday weekend for different parties. I altered some based upon everyone's feedback...cut oil in half, double vinegar, red pepper flakes and garlic, and add some celery for crunch. This is the best!

May 17, 2006

Very colorful and very good. I used double vinegar and half oil as suggested by other reviewers. At first, I thought it was too much vinegar to my taste but with time the flavors blended well. There was no barley at the grocery store, I replaced it with pearled soft wheat and it worked as well.

Jun 15, 2005

What a great combination. I use garbonzo beans instead of barley and left out the kidney beans, b/c I didn't have any. I followed others and 1/2c red wine vinegar and 1/4c olive oil. What a wonderful change from the typical summer potato and macaroni salads.

Oct 01, 2003

I enjoyed this salad; my husband thought it was ok. I thought it was better the next day, after it had plenty of time to chill in the fridge. I will make it again.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 47.7 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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