This delicious Crockpot Barley and Black Bean Salad is simple and delicious and easy to make during the hot summer months because the slow cooker won't heat up your kitchen.

See Also

Start With Black Beans

Start With Barley

Vegetarian Salad Recipes

Ingredients

• 1 cup dried black beans
• 1-1/2 cups medium pearled barley
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 8 cups water
• 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

• Prep Time: 25 minutes
• Cook Time: 480 minutes

• Total Time: 505 minutes
• Yield: 6-8 servings

Preparation

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 4-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 1-2 hours before serving.