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Two bowls of pearl barley, white beans, diced cucumber, and parsley with lemon-Dijon dressing.
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Pearl Barley White Bean Cucumber Bowls Without Tomatoes

Chewy pearl barley, great northern beans, and crisp cucumber make two tomato-free lunch bowls with lemon-Dijon dressing. Includes practical cooking and packing guidance.
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Prep Time 10 minutes
Cook Time 50 minutes
Initial cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 2 lunch bowls
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup dry pearl barley about 100 g; not hulled or quick-cooking barley
  • 1 1/2 cups water plus hot water as needed, added 1/4 cup at a time
  • 1 15-ounce can great northern beans 425 g net weight; rinse and drain well
  • 1/2 large English cucumber about 150 g; cut into 1/4-inch dice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley finely chopped
  • 1/4 teaspoon fine salt start with this amount in the dressing, then adjust to taste
  • freshly ground black pepper to taste

Equipment

  • 2-quart saucepan with lid
  • Sieve
  • Large shallow mixing bowl
  • Fork
  • Knife and cutting board
  • Dressing cup

Method
 

  1. Start the barley Rinse the barley in a sieve and drain. Put it in the 2-quart saucepan with 1 1/2 cups water. Bring to a boil, reduce to low heat, and cover. Maintain a gentle simmer rather than a vigorous boil.
  2. Simmer until the center is tender Cook for about 45 minutes, beginning to taste a few grains around 30 minutes. The grain should be pleasantly chewy without a hard center. If the pan becomes dry before the barley is tender, add hot water 1/4 cup at a time. Some products need up to 60 minutes; follow the package and texture cues.
  3. Prepare the cool ingredients While the barley simmers, rinse and drain the beans. Wash and dry the cucumber and parsley, then chop them as directed. Whisk the oil, lemon juice, Dijon, salt, and pepper in a small cup until combined.
  4. Drain and release the steam When the barley is tender, drain any remaining water. Spread the grain loosely in the large shallow bowl and let it cool for about 10 minutes, stirring once with a fork, until it is warm rather than steaming hot.
  5. Dress and assemble Stir the dressing again and toss it through the barley. Add the beans, cucumber, and parsley, folding gently so the beans stay mostly whole. Taste a complete spoonful and adjust the lemon, salt, or pepper in small amounts.
  6. Portion for serving or chilling Divide between two bowls and serve slightly warm or cool. If eating later, transfer promptly to shallow covered containers and refrigerate. Do not leave the assembled bowl on the counter to cool completely.

Notes

Timing: The 50-minute cooking allowance includes water heating and a typical 45-minute simmer. Add 10 minutes initial cooling after cooking. Some pearl barley needs up to 60 minutes simmering, making the total closer to 85 minutes; full refrigerator chilling takes additional time.
Grain choice: This uses pearl barley. Hulled and quick-cooking barley need different schedules. Montana State Extension gives a 3:1 water-to-barley ratio and a tenderness-based simmer. Drain leftover water once the grain is tender; do not overcook it just to dry the pot.
Assembly: Dress the barley first, then fold in beans, dry cucumber dice, and parsley. For fresher crunch in packed lunches, store cucumber and parsley separately. Barley contains gluten; a quinoa variation needs separately cooked quinoa rather than the barley cooking method.
Storage: Refrigerate promptly in shallow containers at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Use within 3–4 days, counting from the oldest cooked ingredient. Reheat barley and beans to 165°F/74°C if serving hot, then add separately packed cucumber. See USDA leftover guidance.