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Crockpot Barley Black Bean Salad

User Rating 1 Star Rating (1 Review)


Barley Black Bean Salad

Barley Black Bean Salad

Linda Larsen
Crockpot Barley Black Bean Salad is an easy main dish salad recipe that prepares the main ingredients in the slow cooker.

Prep Time: 35 minutes

Cook Time: 7 hours, 30 minutes

Chilling time: 4 hours

Total Time: 12 hours, 5 minutes

Yield: 6 servings


  • 1-1/2 cups dried black beans
  • 1-1/2 cups medium pearled barley
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup honey mustard salad dressing
  • 2 tablespoons Dijon mustard
  • 1/4 cup Parmesan cheese
  • 2 red or orange bell peppers, chopped
  • 2 cups cherry tomatoes
  • 1 cup cubed Havarti cheese


Start the night before you want to make the recipe.

Pick over beans, rinse, cover with water, and soak overnight.

In the morning, drain well and place in 3-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 8 cups water.

Cover and cook on low for 8-9 hours until beans are tender.

In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crockpot and stir into bowl.

Stir in bell peppers, cherry tomatoes, and Havarti cheese. Cover and chill for 4-5 hours before serving.

User Reviews

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 1 out of 5
Recipe is WRONG, Guest

The author of this recipe obviously got the ratios wrong. 2 cups of black beans turns into about 6 cups when cooked. So, it made a huge pot of black beans with a couple little things sprinkled in. What a waste! Very disappointing, as the picture looks yummy.

0 out of 3 people found this helpful.

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