(62)

Kerry's Beany Salad

Red and black beans join barley, rice, peppers, and green onions in this robust salad, dressed with a fiery vinegar and oil dressing. Makes a great side dish for ribs or a grilled steak.
Reviews (62)
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Rating | Posted
09/13/2010
Reviewed By: ALLYALL
I used half the amount of oil and whole cans (15 oz) of beans. Delicious!! Rave reviews at a party! Yum yum yum!
07/26/2010
Reviewed By: alinbo
This was good but not my favorite.
07/06/2010
Reviewed By: elainez
Very good!! I just skipped the cilantro because i don't like it! very tasty and very good for you!
06/28/2010
Reviewed By: Mistress Nicci
This was GREAT! Everyone loved it. I did make some changes: omitted the lettuce, doubled vinegar, doubled garlic, added a can of italian diced tomatoes, used regular onion instead of green, used dried beans - soaked and boiled without salt, halved the oil. It was awesome! Even my 2 year old couldn't get enough. :-)
09/28/2009
Reviewed By: JOAN
Added two stalks of celery for some crunch and used 3/4 c. barley, whole 15 oz cans of beans and corn then adjusted recipe calculation to nine servings to get right amounts for dressing. Left rest of amounts as stated.
09/08/2009
Reviewed By: cherny2004
Overall, I thought the salad was very good. However, I did find the onion to be too strong for my taste, even though I had chopped it very finely and only used what the recipe called for (1/2 cup). I will probably sautee it for a few minutes before mixing it in next time. Other than that, the salad was wonderful, especially after sitting in the fridge for a few hours. Thank you! EDIT: I just made this recipe for the 3rd time. I decided to substitute the raw onion for onion powder, and I loved the result!
08/12/2009
Reviewed By: annette
Excellant recipe the kids loved it!
07/27/2009
Reviewed By: KSC77
Very delicious! The vinegar adds a nice zip. So fresh!
06/17/2009
Reviewed By: Joloves2cook
YUM YUM!! I made this Sunday night to eat for lunch all week and it was so yummy! I used all barley (no rice) because I wanted a healthy grain salad. I omitted the kidney beans because I don't like them. I also didn't have red wine vinegar so I used balsamic vinegar, and cut back on the oil and it was still good. Very fresh flavors. Even hubby liked it! Thank you!!!!!
06/16/2009
Reviewed By: bellydancer
Very good and light tasting salad. I used all barley, (no rice), and omitted black beans and cilantro, (didn't have any). This recipe will be used many times this summer.
05/07/2009
Reviewed By: Ambo
We love this salad. I've been making it for several years now, and we like it since it's healthy and delicious. Perfect for summertime. I just use a whole can each of the kidney and black beans and corn. Also, I use only barley instead of the brown rice, and not as much as it calls for. Yum!
04/27/2009
Reviewed By: jess in NY
Was good. Had no corna dn substituted mirin and a little agave for the red wine vinegar. Also left out the salt but it needed it after. Used Kasha instead of barley cause I didnt have any. Would make this again.
04/16/2009
Reviewed By: Wendy
This was a fun salad to make! I altered it as suggested by other reviewers, also I put the entire cans of beans in the salad since I didn't want to have any left in the can to deal with. My kids even ate this up-so much that there were no leftovers. My pickiest eater ate four bowls (although my kids aren't afraid of salads & grown up foods) I think this would be good in a wrap and maybe play with the dressing...something with lime would be good too, but it's excellent as is!
08/25/2008
Reviewed By: kilijen
This was edible but a little bland. It reminded me a lot of "Black Bean and Couscous Salad" only not as flavorful and yummy. It made decent leftovers for lunch, both warm and cold.
07/15/2008
Reviewed By: jdmuncher
I'll make this again. My husband likes to add hot sauce, or cayanne pepper to so many things but this salad is hot enough I know he'll enjoy the heat, it's not too hot for me so good in that dept. I added the premixed salad approx 11/2 cups to the dish rather than salad leaves to the bowl it sits in, also celery which gives it a little crunch and nice mix to the dish. I had some fresh basil so that too rounded it off beautifully.
02/10/2008
Reviewed By: J.Flo
Yummy!
12/19/2007
Reviewed By: KristinAnn
This was delicious! Full of flavor and filling, too.
12/13/2007
Reviewed By: jweakman
This is strikingly similar to another salad recipe I've been using for a few years--"Quinoa, Corn, and Bean Salad". If anyone's interested in that variation, just substitute a cup of quinoa for the grains, add some chopped tomatoes and celery, and to the dressing add about a tbsp fresh squeezed lime juice and a few tsps of honey--there you pretty much have it. When I made Kerry's version I used quick-cooking barley so I was able to cook it with the rice, a huge time-saver. I did double the vinegar, halve the oil, and I added some lime juice + honey--if you love lime like I do it really adds zip, and the honey takes away any bitterness. I can't get enough of this salad, and I'm so glad to have a variation of an old standby!
09/22/2007
Reviewed By: anniebet
This was great. I used all white rice because I had a lot of leftovers and I cut the oil in half. It's better made in advance so the flavors can set in.
08/21/2007
Reviewed By: Toby's Mom
Wonderful salad. Made this dish as a side for a family BBQ and everyone, including the children, enjoyed this dish. I used brown basmati rice instead of the white long grain to add a nutty flavour which worked out very well. I also used pot barley instead of pearl because I like the larger grain.
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