Bean, Coconut Black Barley, Pineapple Salad

Bean, Coconut Black Barley, Pineapple Salad




Adapted from a recipe by Twyla Teitzel


  • 1 cup Manitou Trading Company Organic Black Barley
  • 2-3 cups coconut water
  • 1 cup cooked Chili Smith Family Foods Good Mother Stallard Beans cooled, drained and rinsed
  • 1 small red bell pepper - diced
  • ½ medium red onion - 2 tsp finely diced and the remainder diced
  • 1⅔ cup fresh pineapple - cubed
  • ⅓ cup cilantro - chopped
  • 2½ Tbsp chives - chopped
  • 1 lime zested and juiced
  • ⅓ cup unsweetened coconut
  • ⅔ tsp fresh ginger grated
  • 1 Tbsp jalapeño pepper - finely diced - optional


  1. Cook barley using instructions at the top of this page using coconut water as cooking liquid
  2. After cooked, place cooked barley in fridge to cool
  3. While the barley is cooling, prep all the remaining ingredients and then make the dressing:
  4. Put ⅔ cup of the pineapple and lime juice in a blender and puree
  5. Add the lime zest, grated ginger, jalapeño pepper, the 2 tsp finely diced red onion, and 1½ Tbsp chopped cilantro into the blender
  6. Pulse blender a few times to just incorporate ingredients, keeping bits of onion and cilantro
  7. Once barley is cooled, combine in a large bowl with the beans, coconut, red bell pepper, chives, and the remainder of the pineapple, red onion, and cilantro along with the dressing
  8. Gently mix until the dressing is evenly distributed

Chili Smith Good Mother Stallard Heirloom BeansOrganic Black Barley