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Kale, Barley, Bean Salad With Balsamic Vinaigrette

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Course: Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 salads


  • 1 cup pearl barley (not quick cooking)
  • cups water
  • 1 bunch curly kale
  • 1 can chickpeas (drained and rinsed)
  • 3 Tbsp. balsamic vinegar
  • 1/3 cup olive or canola oil
  • 1-2 tsp. Dijon mustard


  • Combine barley and water in a small saucepan and bring to a boil. Decrease heat to a low simmer and cover with a lid. Allow to cook for 30-40 minutes or until liquid is absorbed and barley is tender. Remove from heat and set aside.
  • While barley is cooking, remove ribs from kale by cutting greens away from the stem. Cut greens into bite-sized pieces and wash and dry well. Place in a medium bowl and set aside.
  • In a small bowl, whisk together vinegar, oil, Dijon mustard, salt and pepper to create the vinaigrette salad dressing.
  • Add barley and chickpeas to the bowl with chopped kale and toss everything together with the vinaigrette.
  • Serve as a side salad or add protein and enjoy as an entrée.



You can substitute beans of your choice for the chickpeas.
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