Reviewed: Aug. 12, 2009

Excellant recipe the kids loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

annette

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2009

Very delicious! The vinegar adds a nice zip. So fresh!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KSC77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

Overall, I thought the salad was very good. However, I did find the onion to be too strong for my taste, even though I had chopped it very finely and only used what the recipe called for (1/2 cup). I will probably sautee it for a few minutes before mixing it in next time. Other than that, the salad was wonderful, especially after sitting in the fridge for a few hours. Thank you! EDIT: I just made this recipe for the 3rd time. I decided to substitute the raw onion for onion powder, and I loved the result!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cherny2004

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

Added two stalks of celery for some crunch and used 3/4 c. barley, whole 15 oz cans of beans and corn then adjusted recipe calculation to nine servings to get right amounts for dressing. Left rest of amounts as stated.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

YUM YUM!! I made this Sunday night to eat for lunch all week and it was so yummy! I used all barley (no rice) because I wanted a healthy grain salad. I omitted the kidney beans because I don't like them. I also didn't have red wine vinegar so I used balsamic vinegar, and cut back on the oil and it was still good. Very fresh flavors. Even hubby liked it! Thank you!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joloves2cook

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Temecula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

Very good and light tasting salad. I used all barley, (no rice), and omitted black beans and cilantro, (didn't have any). This recipe will be used many times this summer.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2009

We love this salad. I've been making it for several years now, and we like it since it's healthy and delicious. Perfect for summertime. I just use a whole can each of the kidney and black beans and corn. Also, I use only barley instead of the brown rice, and not as much as it calls for. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

Was good. Had no corna dn substituted mirin and a little agave for the red wine vinegar. Also left out the salt but it needed it after. Used Kasha instead of barley cause I didnt have any. Would make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2009

This was a fun salad to make! I altered it as suggested by other reviewers, also I put the entire cans of beans in the salad since I didn't want to have any left in the can to deal with. My kids even ate this up-so much that there were no leftovers. My pickiest eater ate four bowls (although my kids aren't afraid of salads & grown up foods) I think this would be good in a wrap and maybe play with the dressing...something with lime would be good too, but it's excellent as is!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wendy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2008

This was GREAT! Everyone loved it. I did make some changes: omitted the lettuce, doubled vinegar, doubled garlic, added a can of italian diced tomatoes, used regular onion instead of green, used dried beans - soaked and boiled without salt, halved the oil. It was awesome! Hubby and 2 year old couldn't get enough. :-)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

This was edible but a little bland. It reminded me a lot of "Black Bean and Couscous Salad" only not as flavorful and yummy. It made decent leftovers for lunch, both warm and cold.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kilijen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

I'll make this again. My husband likes to add hot sauce, or cayanne pepper to so many things but this salad is hot enough I know he'll enjoy the heat, it's not too hot for me so good in that dept. I added the premixed salad approx 11/2 cups to the dish rather than salad leaves to the bowl it sits in, also celery which gives it a little crunch and nice mix to the dish. I had some fresh basil so that too rounded it off beautifully.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jdmuncher

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J.Flo

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

This was delicious! Full of flavor and filling, too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KristinAnn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2007

This is strikingly similar to another salad recipe I've been using for a few years--"Quinoa, Corn, and Bean Salad". If anyone's interested in that variation, just substitute a cup of quinoa for the grains, add some chopped tomatoes and celery, and to the dressing add about a tbsp fresh squeezed lime juice and a few tsps of honey--there you pretty much have it. When I made Kerry's version I used quick-cooking barley so I was able to cook it with the rice, a huge time-saver. I did double the vinegar, halve the oil, and I added some lime juice + honey--if you love lime like I do it really adds zip, and the honey takes away any bitterness. I can't get enough of this salad, and I'm so glad to have a variation of an old standby!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jweakman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2007

This was great. I used all white rice because I had a lot of leftovers and I cut the oil in half. It's better made in advance so the flavors can set in.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

anniebet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2007

Wonderful salad. Made this dish as a side for a family BBQ and everyone, including the children, enjoyed this dish. I used brown basmati rice instead of the white long grain to add a nutty flavour which worked out very well. I also used pot barley instead of pearl because I like the larger grain.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toby's Mom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2007

Excellent, healthy, beautiful to look at, and not difficult. Served with grilled chicken for the carnivores, and hard boiled eggs for me. Next time, or with the leftovers, I think I'll try adding some crumbeld goat's mil feta cheese. A wonderful recipe. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2007

Did the recipe exactly as indicated and it was loved by all. Keeper

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOMMYMILLER1

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Whitby, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2006

I've been making this for years. Great at potlucks (on 'international' day for themed parties). This is fantastic with quesadillas. I like a little extra cilantro. Have also made with wild rice (for extra nutty flavor and more color). Whip salad in 'bullet' or processor for a thicker dressing if you want it to stick a little more to the grains.

Was this review helpful? [ YES ]
0 users found this review helpful