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
salt & pepper to taste


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

About this Recipe

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