This vibrant salad brings together hearty barley and fresh tropical flavors for a light, refreshing meal. Perfect for warm days or as a colorful side, it’s easy to make and packed with wholesome ingredients.
Start by bringing 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 for about 20 minutes until the grains are tender but still have a bit of chew. Drain off any leftover water and let the barley cool completely—this usually takes around 20 to 30 minutes.
While the barley is cooling, take a quarter of the mango and mash it up right in a large bowl using a fork or potato masher. Stir in the lime juice, olive oil, cumin, and another half teaspoon of salt until everything is well combined.
Once the barley has cooled, add it to the bowl along with the rest of the mango, black beans, grape tomatoes, red onion, chopped cilantro, and jalapeño. Give everything a good toss so all the flavors come together nicely.
- Rinse the barley well before cooking to remove any dust or impurities.
- Cook the barley until tender but still chewy for the best texture.
- Let the barley cool completely before mixing with the other ingredients to keep the salad fresh.
This salad is a vibrant mix of flavors and textures that bring a refreshing twist to your meal. It’s packed with wholesome barley, fresh vegetables, and bright Caribbean spices, making it both nutritious and satisfying. Plus, it’s easy to prepare and perfect for warm-weather dining.
Serve this salad chilled or at room temperature alongside grilled chicken, fish, or tofu. It also works well as a light lunch on its own or as a colorful side dish at picnics and barbecues. Garnish with fresh herbs or a squeeze of lime for extra brightness.
Store the salad in an airtight container in the refrigerator for up to three days. Keep any dressing separate until ready to serve if you want to maintain a crisp texture. Give it a good stir before eating to redistribute the flavors.
