Lemony Broccoli Barley and White Bean Salad

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!

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!

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
• Yogurt Ranch Cucumber Salad
• 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

Helpful tools and equipment (Affiliate Links):

Yield: 4-6

Lemony Broccoli, Barley and White Bean Salad

Print

Lemony Broccoli, Barley and White Bean Salad is a light and lively Italian-inspired salad that's perfect for a healthful lunch or side dish for almost anything!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• Salt
• 1 cup pearl barley
• 1 can (15-ounce) cannellini (white kidney) or Great Northern beans, drained and rinsed
• 1 large bunch of broccoli, heads and tender stems coarsely chopped (reserve stems for another use)
• 1/2 small red onion, cut into slivers
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1/2 cup coarsely chopped Kalamata olives
• 1/3 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 2 cloves of garlic, minced
• Freshly ground black pepper

Instructions

1. Bring a saucepan of salted water to a boil. Add the barley and boil approximately 15 minutes or until barley is cooked but still al dente. Drain in a sieve and rinse with cold water. Drain again and set aside.
2. Combine beans, broccoli, red onion, parsley and Kalamata olives in a mixing bowl. Add drained and cooled barley.
3. Whisk together lemon juice, olive oil and garlic. Season to taste with salt and black pepper.
4. Pour dressing over salad and mix well.
5. Garnish with chopped parsley and serve immediately.

Notes

MAKE AHEAD: Combine all ingredients in a bowl. Add dressing when ready to serve.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 317Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 18gCholesterol 3mgSodium 397mgCarbohydrates 25gFiber 7gSugar 1gProtein 7g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.