This vibrant salad combines nutty barley with fresh, tropical flavors for a refreshing and healthy meal. It's perfect for those looking to add a little island sunshine to their lunch or dinner.
Prep Time20 min
Cook Time25 min
Total Time45 min
Difficulty
Medium
Kitchen Tricks
Rinse the barley well before cooking to remove any dust or debris.
Cook barley until tender but still slightly chewy for the best texture.
Let the salad rest for at least 30 minutes to allow the flavors to meld together.
Ingredients
0/12
Why This Recipe Is A Must Try
This salad is a refreshing blend of hearty barley and bright Caribbean flavors. It offers a perfect balance of nutty grains, zesty citrus, and a hint of spice. It’s both satisfying and light, making it great for any meal or as a side dish.
Step 1
Bring some water and half a teaspoon of salt to a boil in a saucepan. Once it’s boiling, add the barley, cover the pot, and let it simmer gently until the grains are tender but still have a little bite—this usually takes about 20 minutes. When it’s done, drain any leftover water and let the barley cool completely, which should take around 20 to 30 minutes.
Step 2
While the barley is cooling, take about a quarter of the mango and mash it up in a large bowl using a fork or a potato masher. Add the lime juice, olive oil, cumin, and half a teaspoon of salt, then whisk everything together until it’s well combined and flavorful.
Step 3
Add the cooled barley to the bowl along with the rest of the mango (cut into chunks), black beans, grape tomatoes, diced red onion, chopped cilantro, and finely chopped jalapeño. Give everything a good toss so all the ingredients are mixed well and the flavors come together.
146
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Ways To Serve
Serve chilled or at room temperature alongside grilled chicken or fish. It also pairs well with tropical fruits like mango or pineapple for an extra burst of sweetness. For a vegetarian option, add some roasted chickpeas or avocado.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving to redistribute the dressing. Avoid freezing as the texture of the barley and fresh ingredients may change.
Frequently Asked Questions
Can I use a different grain instead of barley?
Yes, quinoa or farro can be good substitutes, but cooking times may vary.
How do I know when the barley is perfectly cooked?
The barley should be tender but still slightly chewy, usually after about 20 minutes of simmering.
Can I prepare this salad in advance?
Yes, it tastes great after resting for a few hours and can be stored in the fridge for up to 2 days.
What can I use if I don’t have fresh jalapeño?
You can substitute with a pinch of cayenne pepper or chili flakes for heat.
Is it necessary to mash part of the mango?
Mashing part of the mango helps create a flavorful dressing that evenly coats the salad.
Can I make this recipe vegan and gluten-free?
It’s already vegan, but barley contains gluten. Use quinoa or rice for a gluten-free option.
How spicy is this salad with the jalapeño?
It has a mild to moderate heat, but you can adjust the amount of jalapeño to your taste.
What’s the best way to serve this salad?
Serve it chilled or at room temperature as a refreshing side or light main dish.
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