A vibrant and wholesome salad can be a game changer, and this colourful pearl barley salad with a herb vinaigrette is a perfect example.
Estimated reading time: 3 minutes
- Ingredients You’ll Need
- How To Make Barley Salad
- Serving Suggestions
- More Salad Recipes
- Green Barley Salad Recipe
Packed with fresh vegetables, pearl barley, and a refreshing green dressing, this salad is not only visually stunning but also nutritious and delicious. The beauty of this barley salad lies in its variety of colourful ingredients.
Why Choose Pearl Barley for Your Salad?
Pearl barley is a fantastic grain packed with fiber. It is known for its ability to support digestive health, regulate blood sugar levels, and keep you feeling full for longer. With its chewy texture and mild nutty flavour, it is a great addition to any salad.
Ingredients You’ll Need
Salad Ingredients:
- Pearl Barley is a processed form of whole barley grain just like white rice. Its easy to cook, and store.
- Red Kidney Beans increase the nutritional value of the salad and makes it more filling.
- Vegetables : Bell Peppers, Cucumber, Onion (optional)
- Parsley or Cilantro finely chopped
Green Dressing Ingredients:
- Flavouring Agents: Garlic, Oregano, Salt, Black Pepper
- Herbs : Coriander Stalks and Leaves, Mint, and Parsley
- Extra Virgin Olive Oil to bring the dressing together.
- Lemon Juice or Red Wine Vinegar for the tang.
How To Make Barley Salad
Step 1: Cook the Pearl Barley
- Rinse the pearl barley under running water to remove excess starch.
- In a medium saucepan, bring 3 cups of water or vegetable stock to a boil.
- Add the pearl barley, reduce the heat to a simmer, and cook for about 20 – 25 minutes until tender but slightly chewy (al dente).
- Drain any excess liquid and let it cool to room temperature in a colander.
Step 2: Prepare the dressing
- While the barley is cooking, prepare the salad dressing.
- Add all the dressing ingredients to a blender.
- Blend them to a smooth consistency. If required add 1 – 2 tablespoons of water to get a spoon-dropping consistency.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the cooked pearl barley, cooked beans, and chopped vegetables.
- Pour the green dressing over the salad and toss well to ensure everything is evenly coated.
- Add finely chopped herbs. Let the salad sit for about 10 minutes to allow the flavours to meld together before serving.
Serving Suggestions
Whether you’re making it for a weekday meal, a summer picnic, or a potluck gathering, this barley salad is sure to impress.
- Enjoy it as a light and refreshing lunch on its own.
- Serve it alongside grilled chicken, fish, or tofu for a balanced meal.
- Use it as a filling for pita bread or wraps for a wholesome Mediterranean style bowl meals.
More Salad Recipes
- Avocado Salad
- Chickpea Salad
- Herb Potato Salad
- Green Papaya Salad
- Vegan Couscous Salad
- Mediterranean Lentil Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
Ingredients For Salad
- ▢ 1 Cup pearl barley
- ▢ 3 Cup water or stock
- ▢ ½ Cup red kidney beans
- ▢ ½ Cup red bell pepper, finely chopped
- ▢ ½ Cup yellow bell pepper, finely chopped
- ▢ ½ Cup cucumber, finely chopped
- ▢ handful of parsley, finely chopped
Ingredients For Salad Dressing:
- ▢ 1 Cup cilantro or coriander
- ▢ 1 sprig green onion
- ▢ 4 – 5 sprig mint leaves
- ▢ 6 green olives with preserved brine
- ▢ 1 garlic clove
- ▢ 1 tablespoon curd or yogurt
- ▢ 1 tablespoon extra virgin olive oil
- ▢ ¼ teaspoon black peppercorns
- ▢ ¼ teaspoon salt or to taste
Instructions
- Rinse the pearl barley under running water to remove excess starch.
- In a medium saucepan, bring 3 cups of water or vegetable stock to a boil.
- Add the pearl barley, reduce the heat to a simmer, and cook for about 20 – 25 minutes until tender but slightly chewy (al dente).
- Drain the liquid and let it cool to room temperature in a colander. Instead of draining you can use this liquid to flavour soups and stews.
- While the barley is cooking, prepare the salad dressing.
- Add all the dressing ingredients to a blender. Blend them to a smooth consistency. If required add 1 – 2 tablespoons of water to get a spoon dropping consistency.
- In a large mixing bowl, combine the cooked pearl barley, cooked beans, and chopped vegetables. Pour the green dressing over the salad and toss well to ensure everything is evenly coated.
- Add finely chopped herbs. Let the salad sit for about 10 minutes to allow the flavours to meld together before serving.
- Green Barley Salad is ready to serve!
Recipe Notes:
- Pearl Barley has lot of powdery starch. Hence, it is best to rinse it thoroughly before cooking.
- Pearl Barley takes very less time to cook. Hence, do not leave it unattended while boiling. Otherwise it can easily turn into a big pile of mush.
- This barley salad is perfect for meal prepping. Hence, I high recommend making a big batch and storing in the refrigerator.
Nutrition
We follow a strict NO SPAM Policy
Green Barley Salad Recipe
Equipment
- Blender
- stockpot or saucepan
- Mixing Bowl
Ingredients
Ingredients For Salad
- 1 Cup pearl barley
- 3 Cup water or stock
- ½ Cup red kidney beans
- ½ Cup red bell pepper, finely chopped
- ½ Cup yellow bell pepper, finely chopped
- ½ Cup cucumber, finely chopped
- handful of parsley, finely chopped
Ingredients For Salad Dressing:
- 1 Cup cilantro or coriander
- 1 sprig green onion
- 4 - 5 sprig mint leaves
- 6 green olives with preserved brine
- 1 garlic clove
- 1 tablespoon curd or yogurt
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon black peppercorns
- ¼ teaspoon salt or to taste
Instructions
- Rinse the pearl barley under running water to remove excess starch.
- In a medium saucepan, bring 3 cups of water or vegetable stock to a boil.
- Add the pearl barley, reduce the heat to a simmer, and cook for about 20 – 25 minutes until tender but slightly chewy (al dente).
- Drain the liquid and let it cool to room temperature in a colander. Instead of draining you can use this liquid to flavour soups and stews.
- While the barley is cooking, prepare the salad dressing.
- Add all the dressing ingredients to a blender. Blend them to a smooth consistency. If required add 1 – 2 tablespoons of water to get a spoon dropping consistency.
- In a large mixing bowl, combine the cooked pearl barley, cooked beans, and chopped vegetables. Pour the green dressing over the salad and toss well to ensure everything is evenly coated.
- Add finely chopped herbs. Let the salad sit for about 10 minutes to allow the flavours to meld together before serving.
- Green Barley Salad is ready to serve!
Video
Notes
- Pearl Barley has lot of powdery starch. Hence, it is best to rinse it thoroughly before cooking.
- Pearl Barley takes very less time to cook. Hence, do not leave it unattended while boiling. Otherwise it can easily turn into a big pile of mush.
- This barley salad is perfect for meal prepping. Hence, I high recommend making a big batch and storing in the refrigerator.
Nutrition
Tangy, spicy, and slightly sweet, this seasonal green mango chutney celebrates raw mangoes (kacchi kairi). It takes just minutes to make but can transform a meal from good to memorable.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Mango Chutney
- Serving Suggestion
- Mango Chutney Recipe Variations
- Green Mango Chutney Recipe
Few condiments capture the bold and varied flavours of Indian cuisine like a well-made chutney—and green mango chutney , or Kairi ki Chutney , is one of the most beloved of them all.
Green mango chutney has long been associated with summer, when raw mangoes are abundant in Indian markets. This chutney not only takes advantage of this seasonal produce but also provides a cooling, digestive-friendly addition to heavy meals during the hot months.
In various regions of India, raw mango chutney takes on unique forms. In the north, it’s often blended with mint and coriander.
Why You’ll Love This Chutney Recipe
- low calorie and rich in fibre
- nut and gluten free
- requires no cooking
- meal prep friendly
- contains no dairy
- has zero oil
Ingredients You’ll Need
- Green Mango is the raw and unripe mango, which has a tangy taste.
- Fresh coriander and mint leaves for that bright green colour and refreshing flavour.
- Green Chilies for the spicy kick. Adjust the quantity as per personal preference.
- A small piece of ginger for the spicy and earthy taste.
- Cumin Powder or seeds for the nutty flavour.
- Sugar is optional. It helps to balance the tartness of mango and heat of chillies
- Water , as needed to blend the chutney ingredients.
How To Make Mango Chutney
Step 1: Prepare the Ingredients
- Wash and peel the mango.
- Cut the pulp away from the seed and chop it into small pieces. Taste the raw mango to get an idea of the sourness.
- Rinse the coriander and mint leaves thoroughly to remove any grit. Roughly chop the ginger and green chili.
Step 2: Toast the Cumin
- Dry roast 1 teaspoon of cumin seeds in a pan over low heat until they turn golden and aromatic. This step enhances the flavor significantly and is worth the extra minute.
Step 3: Blend
- In a blender or food processor, combine all the chutney ingredients.
- Add a few tablespoons of water to help everything blend smoothly.
- Pulse until you get a smooth or slightly coarse texture, depending on your preference. Taste and adjust seasoning — add more salt, sugar, or chilli if needed.
Step 4: Serve or Store
- Transfer the chutney to a bowl. It can be served immediately, but chilling it for 30 minutes allows the flavours to deepen.
- Store in the refrigerator for up to a week.
Serving Suggestion
Green mango chutney can be enjoyed in endless ways:
- As a dip for samosas, pakoras, kachoris, or any Indian snack
- Alongside dal-rice or khichdi to add a zesty contrast
- Spread on sandwiches or in wraps for a refreshing kick
- With grilled meats or kebabs , like paneer tikka or chicken skewers
Mango Chutney Recipe Variations
Depending on the region or your taste, green mango chutney can take on many delicious forms:
1.Bengali Style (Aam-er Chutney):
This version of mango chutney is sweet and is often cooked down to a jam-like consistency with sugar, fennel seeds, and dry red chilies.
2.South Indian Style
Add a tempering of mustard seeds, urad dal, curry leaves, and dry red chilli in hot oil, and pour over the chutney for a crunchy finish.
3.Bihari Style
Here, garlic is added for a rustic, spicy chutney often eaten with litti or sattu parathas.
4.Raw and Chunky
Skip the blender and use a mortar and pestle or finely chop ingredients by hand for a coarse, chunky chutney with more texture.
More Green Mango Recipes
- Aam Panna
- Aam Ki Launji
- Instant Aam Chunda
- Instant Mango Pickle
- Punjabi Aam Ka Achaar
Get all my Mango Recipes here
Ingredients
- ▢ 1 medium size raw mango
- ▢ 1 Cup coriander stalks and leaves
- ▢ 8 sprigs mint leaves
- ▢ ½ inch ginger, chopped
- ▢ 2 green chillies (medium spicy)
- ▢ 1 teaspoon cumin seeds
- ▢ 1 teaspoon granulated white sugar
- ▢ ½ teaspoon salt or to taste
Instructions
- Wash and peel the mango. Cut the pulp away from the seed and chop it into small pieces. Taste the raw mango to get an idea of the sourness. Rinse the coriander and mint leaves thoroughly to remove any grit. Roughly chop the ginger and green chili.
- Dry roast 1 teaspoon of cumin seeds in a pan over low heat until they turn golden and aromatic. This step enhances the flavour significantly and is worth the extra minute.
- In a blender or food processor, combine all the chutney ingredients. Add a few tablespoons of water to help everything blend smoothly.
- Pulse until you get a smooth or slightly coarse texture, depending on your preference. Taste and adjust seasoning — add more salt, sugar, or chilli if needed.
- Transfer the chutney to a bowl. It can be served immediately, but chilling it for 30 minutes allows the flavours to deepen. Store in the refrigerator for up to a week.
Recipe Notes:
- Choose the right mango : Look for firm, unripe green mangoes with a tangy bite and no sweetness. Balance is key : Taste as you go. Green mangoes vary in tartness, so you may need to adjust the sugar or salt. Fresh herbs matter : Always use fresh mint and coriander for the brightest flavour.
Nutrition
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