Lemony Broccoli, Barley and White Bean Salad is a light and lively Mediterranean-inspired salad that’s perfect for a healthful lunch or side dish for almost anything!
TABLE OF CONTENTS (Click the Icon to Expand)
The inspiration behind this recipe:
With all the delicious winter food I’ve been indulging in lately like my Italian Pot Roast and Cheesy Skillet Chicken Pot Pie, I’ve been craving something on the lighter side.
I actually purchased this broccoli to make another wintry dish that involved cheese but my tastebuds weren’t feeling it. Besides a green side salad this fall and winter, it felt like ages since I had a really good vegetable salad.
When most people think “broccoli salad,” the classic with the dried fruit, bacon, cheddar cheese and mayo dressing probably comes to mind. Honestly, I’ve never been a fan of that salad.
Bye-bye old-fashioned broccoli salad! Enter the broccoli salad reinvented with this Lemony Broccoli, Barley and White Bean Salad!
How to make Lemony Broccoli, Barley and White Bean Salad:
This fresh, vibrant lemony broccoli salad is super easy to make!
- First, you’ll need to cook the barley. Simply bring a large saucepan of salted water to a boil and add the barley. Let that boil away for 15 minutes or so until the barley is cooked but still al dente.
- Drain it in a sieve and rinse with cold water to cool it down. Let the barley drain thoroughly before adding it to the salad.
- Combine fresh, chopped broccoli, red onion, drained and rinsed canned white beans such as cannellini (white kidney beans) or Great Northern. Cannellini beans have a creamier texture while Great Northern are a little more “grainy” which is fine for a crunchy fresh salad such as this one.
- Add the remaining ingredients: Chopped Kalamata olives, chopped fresh parsley, garlic and then mix up a simple, simple lemon dressing. Season to taste with salt and black pepper….
- Stir and enjoy!
Light, healthful and flavorful Lemony Broccoli, Barley and White Bean Salad!
Serve over lettuce such as butter lettuce, arugula or spinach. Perfect for lunch or a side salad with dinner! Definitely NOT your momma’s old-fashioned broccoli salad!
Serve on the side with:
- Grilled fish, chicken, beef or pork
- Buttery Blackened Steak Bites with Gorgonzola
- Pan-Seared Sea Scallops with Watermelon – Tomato Salsa
- Shrimp in Avocado Butter
- Spice-Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce
- Sweet and Spicy Barbecue Chicken Sliders
For more delicious side salads, try my:
- Mediterranean Farro Salad
- Creamy Cucumber Salad with Yogurt
- Cauliflower Artichoke Tabbouleh
- Middle Eastern Vegetable Salad
- Cucumber, Red Onion and Feta Cheese Salad
- Tuscan Cherry Tomato and White Bean Salad
- Lemony Lentil Asparagus and Tomato Salad with Feta Cheese
- Warm Roasted Cauliflower and Chickpea Salad
- Spicy Black-Eyed Pea Salad
- Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta Cheese
- 20 Super Side Salads for Your Summer Soiree!
Lemony Broccoli Barley and White Bean Salad
Ingredients
- Salt
- 1 cup pearl barley
- 1 can (15-ounce) cannellini beans (white kidney beans) - or Great Northern beans, drained and rinsed
- 1 large bunch broccoli - heads and tender stems coarsely chopped (reserve stems for another use)
- ½ small red onion - cut into slivers
- ½ cup chopped fresh parsley - plus more for garnish
- ½ cup coarsely chopped Kalamata olives
- ⅓ cup lemon juice
- ½ cup extra virgin olive oil
- 2 cloves garlic - minced
- Freshly ground black pepper
Instructions
- Bring a saucepan of salted water to a boil. Add the barley and boil approximately 15-18 minutes or until barley is cooked but still al dente.
- Drain in a sieve and rinse with cold water. Drain again and set aside.
- Combine beans, broccoli, red onion, parsley and Kalamata olives in a mixing bowl. Add drained and cooled barley.
- Whisk together lemon juice, olive oil and garlic. Season to taste with salt and black pepper.
- Pour dressing over salad and mix well.
- Garnish with chopped parsley and serve immediately.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Virgie says
This is very tasty. Nice way to use pantry and fridge staples. I tried this because I had a cup of barley floating around. It would be good with farro, too. Thanks for the recipe!
Carol says
Hi, Virgie! Thanks so much and so glad you enjoyed! You’re right… I think it would be great with farro, too! Thanks again and hope you’ll try some of my other salads!
Linda Smith says
I made this over the weekend and it was Delicious!! I had leftovers and it was even better for lunch the next day…barley didn’t get mushy at all. The lemony dressing really made this salad shine! My family loved it and I will definitely be making this again as the weather warms up. Thank you!
Carol says
Hi, Linda, Thanks so much and so glad you and everyone enjoyed! This is definitely a great salad to make all year long! Thanks again!
Wendy says
My mouth is watering. Looks and sounds so good and healthy. Can’t wait to try!
Carol says
Hi, Wendy, Thanks so much and hope you enjoy! We sure did!