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Kerry's Beany Salad

"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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1 h 20 m servings 379 cals
Original recipe yields 6 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 74
  1. 102 Ratings

Most helpful positive review

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 ba...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ba...

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 tim...

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 ...

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, dou...

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. T...

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 wo...

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.

This is fantastic. I served it as a side dish today, but I think it is hearty enough to be a main course for a light summer meal! The flavors all work very well together and it is hard to beli...

I love this recipe - I've made it several times. I add more rice (3/4 cup cooked in 2 1/4 cup water) and have some green Tabasco sauce on the table. Everyone always raves!