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Tibetan Purple Barley from Camas Valley WA

Tibetan Purple Barley and Blueberry Salad with Radishes and Mint

Beautiful Purple Barley is a delicious, filling grain to use in one bowl salad meals. For a main course, throw in a handful of walnuts or a crumble of goat cheese.
Servings 6
Author Robin Asbell


  • 1 cup Tibetan Purple Barley or other hull-less barley
  • 1 rib celery chopped
  • 2 medium scallions chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh spearmint chopped
  • 3 large red radishes diced
  • 2 cups fresh blueberries washed and dried
  • 2 tablespoons cider vinegar
  • 2 tablespoons local honey
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • mint for garnish


  • Bring 3 cups water to a boil in a 1 quart pot. Add the barley and return to the boil, then turn to low. Cover tightly and simmer for 55-60 minutes. The barley should be tender but chewy. Drain and let cool.
  • Prep the veggies and berries and put in a large bowl. Add the cooled barley.
  • In a cup, combine the cider vinegar, honey, olive oil, salt and pepper. Whisk with a fork.
  • Pour the dressing over the salad and serve, garnished with more mint.