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Pearl Barley Salad

A great way to enjoy cashews and garbanzo beans.

  • 8 leaves Lettuce (large-sized)
  • 3 cups Water or Vegetable Broth
  • 1 cup Garbanzo Beans
  • 1/2 cup Carrots shredded
  • 1/4 cup Parsley freshly snipped
  • 2 tsp Mint dried
  • 3 Tbsp Canola Oil
  • 3 Tbsp Lemon Juice
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Pepper
  • 1 cup Pearl Barley


Cook garbanzo beans according to package directions. Drain and set aside.

Cook barley in boiling, salted water or vegetable broth till tender (about 1 hour). Drain and rinse with cold water. Drain well.

In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, parsley and mint. Combine the canola oil, lemon juice, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours.

Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings.

Pearl Barley Salad



Products Used in this Recipe

Grains Beans Seeds
Garbanzo Beans

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Baking Aids

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Baking Aids
Sea Salt

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Heart Health Month
Pearl Barley

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DG June 24, 2014
We have been making this recipe for almost a year now, and it is a favorite (especially when the mint is from the garden, and we add extra). There is the perfect amount of crunch and texture, and it's surprising how much flavor the light dressing adds.

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