Mushroom Vegetable Barley Salad with Lemon Vinaigrette

Jenn Visser


One of the best investments we made was a rice cooker that we found for $3 at a yard sale. I cook all kinds of grains in it, and they come out perfect every time! You don't have to wait 30 minutes to eat this, but it will be better the longer it marinades. Warning: The vinaigrette for this salad is VERY lemon-infused, so use less lemon peel if you're not as enthusiastic about lemons as we are =)


★★★★★ 3 votes

25 Min


  • 1 c
    pearl barley, uncooked
  • 2 c
    mushrooms, sliced thinly
  • 1 large
    cucumber, chopped
  • 1 c
    grape or cherry tomatoes, halved
  • 1 can(s)
    kidney beans (or other canned bean)
  • ·
    feta cheese, crumbled

  • 1/2 c
    lemon juice, fresh
  • 1/2 c
    olive oil
  • 1/4 c
    apple cider vinegar
  • 2 Tbsp
    lemon peel, finley chopped
  • 1 Tbsp
    agave or honey
  • 1 Tbsp
    fresh basil leaves, finely chopped (or tsp dried)
  • 2 clove
    garlic, minced
  • pinch
    salt & pepper to taste

How to Make Mushroom Vegetable Barley Salad with Lemon Vinaigrette


  1. Cook barley in rice cooker or according to package directions.
  2. Combine all ingredients for vinaigrette in glass jar with a lid and shake to combine.
  3. Combine mushroom, beans, vegetables, and barley in large bowl.
  4. Pour about half of the vinaigrette on salad, reserve rest for other recipe or use more if desired.
  5. Cover bowl and allow to marinade for 30-minutes up to 4 hours at room temperature.
  6. Serve with crumbled feta cheese as a main course salad or as a side.

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About Mushroom Vegetable Barley Salad with Lemon Vinaigrette

Course/Dish: Other Salads
Other Tag: Quick & Easy

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