Dairy Farmers of Canada

Bean and barley Greek salad

Our dietitians' favourite

Adding beans and grain to a classic Greek salad turns it into a hearty one-dish meal that includes all the fresh flavour of Canadian Feta.

  • Prep: 20 min
  • Cooking: 20 min
Yields 4 servings
bean and barley greek salad


  • 1/2 cup (125 mL) pearl barley
  • 1 can (540 mL) black, red, white or lima beans no salt added
  • 1 cup (250 mL) cucumber cut in half lengthwise, then sliced
  • 1 cup (250 mL) bell pepper your choice, diced
  • 1/2 cup (125 mL) red onion diced
  • 1/2 cup (125 mL) kalamata olives packed in oil sliced, drained, reserving 3 tbsp (45 mL) of oil
  • 1/4 cup (60 mL) lemon juice
  • 1/4 cup (60 mL) fresh parsley chopped
  • 1 tbsp (15 mL) dried oregano
  • 3 1/2 oz (100 g) Canadian Feta coarsely crumbled
  • Freshly ground pepper
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In a saucepan, bring 6 cups (1.5 L) of water to a boil and cook barley for approximately 20 minutes or until tender. Drain, cool under cold water, then drain again.

In a large bowl, mix barley, beans, vegetables and olives.

In another bowl, whisk reserved oil with lemon juice. Add herbs, Feta and pepper and pour over salad. Mix well and serve.


Cheese alternatives: Canadian Halloumi, Havarti, Bocconcini.

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Nutritional information

Per serving
Energy: 411 Calories
Protein: 15 g
Carbohydrate: 49 g
Fat: 18 g
Fibre: 12.7 g
Sodium: 373 mg

Top 5 Nutrients

(% DV*)
Calcium: 18 % / 202 mg
Folate: 73 %
Iron: 35 %
Magnesium: 32 %
Vitamin C: 56 %