White Bean Barley Salad

🔍 Quick Look: White Bean Barley Salad

• ⏱️ Prep Time: 10 minutes
• 🎛️ Cook Time: 45 minutes for hulless barley (25 minutes pearled barley)
• 👥 Servings: 4
• 📊 Calories: ~426 kcal (based on nutrition panel)
• 👩🏽‍🍳 Flavor Profile: Creamy and bright with smoky undertones, fresh herbs, vibrant lemon, and a subtle touch of sweetness.
• 💪🏼 Nutrition: 25 grams of protein, 17 grams of fiber
• ⭐ Difficulty: Easy (about 10 minutes of prep, plus time to cook and cool the barley)

👩🏽‍⚕️ Dietitian's Note

This salad combines four ingredients that have been studied for their heart-health benefits.

• Hulless barley is rich in beta-glucans, a type of soluble fiber that can help lower LDL ("bad") cholesterol by reducing its absorption in the digestive tract. Aim for about 3 grams of beta-glucans daily from foods like barley and oats for the greatest benefit.
• White beans provide both soluble fiber and plant protein, helping support healthy cholesterol levels while keeping you full longer.
• Artichoke hearts contain fiber and beneficial plant compounds that have been linked to improved cholesterol levels in some studies. They also add a creamy, tangy flavor to the dressing.
• Silken tofu is made from soybeans, and replacing foods high in saturated fat with soy protein has been shown to modestly lower LDL cholesterol as part of an overall heart-healthy diet.

Together, these ingredients make this salad a delicious way to incorporate several evidence-based foods that support heart health-all in one meal.

Why You'll Love This Recipe:

This barley salad with white beans is light, flavorful, and comes together quickly. Plus, it's also:

• High in protein
• Rich in fiber to support heart and gut health
• Creamy without mayonnaise or oil
• Bright with Mediterranean flavors

🍃 Which Type of Barley Is Best?

Not all barley is the same. Here's how the most common varieties compare:

Hulless barley (best for this recipe): Despite its name, hulless barley still has its bran intact after the inedible outer hull naturally falls off during harvesting. It's considered a whole grain, has the highest fiber content, a pleasantly chewy texture, and a slightly nutty flavor.

Hulled barley: Hulled barley has its tough, inedible outer hull removed after harvest but retains its bran and germ, making it a whole grain. It is very nutritious but takes the longest to cook and has a firmer, chewier texture than hulless barley.

Pearled barley: Pearled barley has been polished to remove some or all of the bran layer. It cooks much faster and has a softer texture, but it contains less fiber than hulled or hulless barley. It can still be used in this salad if that's what you have on hand.

Dietitian's Tip: I recommend hulless barley for this salad because it offers the best balance of nutrition, texture, and cooking time. Its chewy bite holds up beautifully in meal-prep salads while providing more fiber than pearled barley.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

• Hulless barley has a pleasantly chewy texture and mild, nutty flavor that makes it ideal for grain salads. As a whole grain, it's naturally higher in fiber and beta-glucans than pearled barley.
• White beans are an excellent source of plant protein and fiber. Their mild, neutral flavor allows the fresh herbs and lemon dressing to shine.
• Green Peas are naturally sweet, tender, and vibrant. Simply thaw before using-no cooking required.
• Fresh herbs like parsley, mint, and basil create a bright Mediterranean flavor. I recommend using all three for the freshest, most balanced taste.
• Pomegranate arils (optional) add juicy bursts of sweet-tart flavor and vibrant color while holding up well for meal prep.
• Pumpkin seeds add a delicate crunch and mild, nutty flavor. Plus, they are rich in protein and magnesium.

See the printable recipe card below for quantities.

For the dressing:

• Silken tofu blends into a silky-smooth, creamy dressing while adding complete soy protein with a neutral flavor that lets the lemon and herbs shine.
• Artichoke hearts add a subtle tangy, savory flavor and blend into the dressing for an incredibly creamy texture. Use frozen, thawed artichokes or rinse jarred ones well to reduce sodium.
• Fresh lemon juice brightens the dressing, while the zest adds concentrated citrus flavor and aroma.
• Smoked paprika adds savory depth, while chili powder provides gentle warmth that complements the creamy dressing without overpowering the fresh herbs.
• Nutritional yeast adds a savory, cheesy flavor, while white miso contributes subtle umami and depth. Together, they create a rich, flavorful dressing without dairy.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

• Hulless barley: Substitute pearled barley (softer texture, cooks faster) or hulled barley (chewier, longer cooking time). Farro or wheat berries also work, though the recipe will no longer have barley's beta-glucans.
• White beans: Cannellini, Great Northern, navy beans, or butter beans all work well.
• Green peas: Shelled edamame adds even more protein. Roasted edamame adds a delicious crunch.
• Fresh herbs: If you don't have all three, use any combination of parsley, basil, mint, dill, or chives.
• Pomegranate arils: Diced mango, chopped apple, dried cranberries, or halved grapes all add a touch of sweetness.
• Pumpkin seeds: Substitute toasted sunflower seeds, chopped pistachios, walnuts, or sliced almonds.
• Silken tofu: Substitute 1 cup raw cashews, soaked in hot water for 20-30 minutes (or overnight in cold water) and drained before blending. Add a few tablespoons of water as needed to achieve a smooth, creamy consistency.
• Artichoke hearts: Frozen, thawed artichoke hearts are naturally lower in sodium. If using jarred or canned, you can rinse them before blending to reduce the sodium. If unavailable, substitute with ½ cup sun-dried tomatoes.
• Nutritional yeast: Replace with coconut aminos or tamari as needed.
• Lemon: Lime juice works in a pinch but gives the dressing a different flavor profile.

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days.

Leftover dressing: Refrigerate in an airtight container for up to 4 days. It will thicken as it chills, so whisk in a splash of lemon juice before serving.

Meal Prep Tips

• Cook the barley up to 3 days in advance and refrigerate until ready to assemble.
• Chop the herbs just before assembling for the freshest flavor and color.
• For the best texture, add the dressing for serving, and the pumpkin seeds just before serving so they stay crunchy.
• If making the salad ahead, reserve a little dressing to stir in just before serving to refresh the salad.

🫘 More Bean Salads:

Your multivitamin, but in a bowl! This Creamy High-Protein Bean and Barley Salad is made almost entirely with pantry staples, making it an easy recipe to throw together any time.

This 10-minute Mixed Bean Salad is perfect for meal prep, barbecues, and picnics. 

Try my Black-Eyed Pea Salad. It's fresh, flavorful, and full of texture. 

This 30g protein Black Bean, Corn, and Avocado Salad with chipotle dressing is fresh, filling, and endlessly versatile.

Meet my Triple Antioxidant Black Bean Salad. It's vibrant, nutrient-packed dish featuring the three beans with the highest antioxidant content.

⚖️ Convert the Recipe to Metric (g & mL)

Use these AI tools to do this: