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Black Bean Protein Bowl

This vegetarian salad bowl packs a protein punch with tasty black beans!



  • 1 can (19 oz/540 mL) no-salt-added black beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
  • 2 cups (500 mL) packed baby arugula or spinach
  • 1 1/2 cups (375 mL) cooked pearl barley
  • 1 1/2 cups (375 mL) chopped red bell pepper
  • 1/4 cups (60 mL) chopped dried cranberries
  • 3 Tbsp (45 mL) chopped fresh dill
  • 3 Tbsp (45 mL) lightly toasted sunflower seeds
  • Dressing

  • 3 Tbsp (45 mL) white wine vinegar
  • 1 Tbsp (15 mL) honey
  • 2 tsp (10 mL) whole grain mustard
  • 1/2 tsp (2 mL) ground tumeric
  • 1/4 cup (60 mL) canola or olive oil
  • salt & ground pepper to taste


To prepare the dressing: whisk together the vinegar, honey, mustard and turmeric.  Slowly drizzle in the oil whisking continuously.  Season to taste with salt and black pepper.

Evenly divide salad ingredients between 4 medium sized bowls.

Pour an equal amount of dressing over each bowl.  Server and enjoy!


  • Other cooked grains like rice, quinoa, millet or faro can be used in place of the barley.
  • To toast the sunflower seeds, shake them back and forth in a skillet over medium heat for 2-3 minutes or until browned.  Watch carefully as they can burn quite easily.

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