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Home » Salads & Dressings » Barley Salad with Black Beans, Avocado, and Corn

Barley Salad with Black Beans, Avocado, and Corn

Posted by: Diabetic Foodie / Salads & Dressings, Vegan, Vegetarian / April 20, 2017

Jump to Recipe Print Recipe

This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.

Barley Salad with Black Beans, Avocado, and Corn in a white serving dish on a green cloth napkin next to lime wedges

When it comes to lunch, I’m all about meal prepping. Whether I’m home or on the go, I rarely have the time to stop what I’m doing and make a full meal.

That’s why this barley salad with black beans, avocado, and corn is a perfect option for me! I can make it in advance to store in the refrigerator, then grab myself a serving any time.

This cold salad is packed with vibrant, citrus flavor, and the high-fiber ingredients are great for filling you up without weighing you down.

If you find yourself struggling with what to make for lunch every day, give this recipe a try. It may become one of your new favorites!

How to make barley salad with black beans, avocado, and corn

Not only is this recipe great for meal prepping, but it’s also so easy to make!

Step 1: Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.

Step 2: While continuing to whisk, add the olive oil in a steady stream.

Step 3: In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.

Step 4: Add the dressing and toss to combine.

Step 5: Before serving, add the avocado and garnish with lime wedges.

That’s it! Whether you’re meal-prepping or eating this dish right away, it’s so easy to throw together any time.

Variations for this recipe

Another thing I love about this recipe is how versatile it is. You can customize it based on your preferences, or try a different version each time you make it!

Want to cut back on the carbs? You can reduce the amount of beans, corn or barley you use, or simply reduce your portion size.

Looking for something gluten-free? Swap out the barley for cooked brown rice or another gluten-free grain.

Enjoy a little heat? Some minced jalapeño would be a great addition to this recipe!

Want to substitute the black beans with another legume? Go for it!

Short on time? Use a bottled citrus-based vinaigrette and skip the steps for making your own dressing.

Feel free to customize this recipe however you like!

Storage

Just like any good meal-prep recipe, this dish keeps very well! In fact, I think the textures and flavors get even better with time.

If you plan to store this salad, don’t add the avocado. Mix the other ingredients with the dressing, then cover and refrigerate for up to a week.

When you’re ready to enjoy, add the avocado and serve with lime wedges.

Other easy salad recipes

Salads are one of my go-to’s for easy lunches. They’re quick to prep, and you can have so much fun with healthy ingredients.

Here are a few of my favorite recipes I know you’ll enjoy:

  • Watermelon Salad with Goat Cheese & Basil
  • Pesto Chicken Salad with Grapes
  • Chicken Curry Salad (Instant Pot)

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Barley Salad with Black Beans, Avocado, and Corn
5 from 6 votes

Barley Salad with Black Beans, Avocado, and Corn

This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.
Prep Time:10 minutes
Total Time:10 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

  • Juice of 1 orange (about a ¼ cup)
  • 2 tablespoons white wine vinegar or fruit-flavored white balsamic vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic (finely minced)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (extra virgin — can use citrus-flavored)
  • 1 cup cooked barley (cooled)
  • 15 ounces black beans (rinsed and drained)
  • 1 cup frozen corn kernels (thawed)
  • 2 scallions (thinly sliced)
  • 1 small red bell pepper (seeded and chopped)
  • ½ cup fresh cilantro (chopped)
  • 1 medium avocado (pitted, peeled, and chopped)
  • 1 lime (cut into wedges)

Instructions

  • Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.
  • While continuing to whisk, add the olive oil in a steady stream.
  • In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.
  • Add the dressing and toss to combine.
  • Before serving, add the avocado and garnish with lime wedges.

Recipe Notes

This recipe is for 4 servings of barley, black bean, and corn salad.
Gluten-free? Replace the barley with cooked brown rice or another gluten-free grain.
Watching carbs? Reduce the serving size or cut back on the amount of barley, black beans, and/or corn.
To save time, you could use a citrusy store-bought vinaigrette instead of making your own.
This dish can be stored covered in the refrigerator for up to a week. Don’t add the avocado and lime wedges until you’re ready to serve.

Nutrition Info Per Serving

Nutrition Facts
Barley Salad with Black Beans, Avocado, and Corn
Amount Per Serving (1 serving)
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 245mg11%
Potassium 0mg0%
Carbohydrates 40g13%
Fiber 9g38%
Sugar 5g6%
Protein 9g18%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 31g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads & Dressings
Cuisine: Mexican
Keyword: barley salad, easy lunch recipes
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Wendy Miller says

    June 23, 2020 at 6:55 pm

    5 stars
    I had some leftover barley and was looking for a light and fresh salad to use it up – this was perfect! Thanks for sharing.

    Reply
  2. Mary says

    May 2, 2020 at 6:51 pm

    What’s the serving size?

    Reply
    • Shelby Kinnaird says

      May 4, 2020 at 7:40 am

      Hi Mary – The serving size is 1/4 of the recipe.

      Reply
  3. Vanessa Davis says

    April 30, 2017 at 7:14 pm

    This looks amazing! I can’t wait to check it out. I’m happy to see more recipes that I’m able to make. Keep them coming!

    Reply
    • Shelby Kinnaird says

      May 1, 2017 at 8:20 am

      Vanessa – Glad to hear this is the type of recipe you like. If you have particular dietary restrictions, let me know.

      Reply

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