THE RECIPE JOURNAL · Side Dish
Barley Salad with Caribbean Flavors
This vibrant salad combines nutty barley with zesty Caribbean spices for a refreshing and hearty dish. Perfect as a light lunch or a colorful side, it’s packed with bright flavors that will transport your taste buds to the islands.
FROM THE KITCHEN • Barley Salad with Caribbean Flavors
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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 until the barley is cooked through but still has a bit of bite, about 20 minutes. Drain any extra water and set the barley aside to cool completely, which should take around 20 to 30 minutes.
02
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 another half teaspoon of salt, then whisk everything together to create a dressing.
03
Step 3
Once the barley has cooled, add it to the bowl along with the rest of the mango (cut into chunks), black beans, grape tomatoes, red onion, cilantro, and jalapeño. Give everything a good toss so all the flavors meld together nicely.
Why you’ll love it
This salad combines the nutty texture of barley with bright, tropical flavors. It’s refreshing, filling, and packed with nutrients. The balance of sweet, spicy, and tangy notes makes it a perfect dish for warm days or as a vibrant side.
How to serve
Serve chilled or at room temperature for the best taste. It pairs well with grilled chicken, fish, or even as a standalone vegetarian meal. A squeeze of lime just before serving adds a fresh, zesty touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, and add a little extra lime juice or olive oil if the salad seems dry. Avoid freezing to maintain texture.
