Kerry's Beany Salad

Kerry's Beany Salad

70 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Recipe by  Jessica

“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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Adjust Servings

Original recipe yields 6 servings


  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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Reviews (70)

Rate This Recipe
Jen the Vegetarian

Jen the Vegetarian

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 barley (no rice), 1 sweet onion instead of green, doubled the corn (used frozen), and omitted the lettuce. I also added some garbonzo beans, chopped cucumber, a yellow bell pepper, and some tomatoes. Also followed other reviews about the dressing ingredients ratios. The addition of Chipotle sauce and Cumin give this salad a fantastic smoky taste with a kick! Terrific salad...will definitely make again!



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 red pepper flakes to it. This technique always adds extra zip to oil soluable flavors in these spices. I also took the advice of those who suggested more vinegar and less oil.



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 time and so made some modifications - double the vinegar, garlic and pepper flakes and cut the oil in half. I use brown rice or white/brown rice mixed. I cook the grains together and add some boullion to the water. And I use italian parsley instead of cilantro (not a fan of cilantro). Thanks for submitting the recipe!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Black Bean and Couscous Salad


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Mexican Bean and Rice Salad