Caribbean Barley Salad


Wonderful summer salad.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
1 hrs 5 mins
4 servings


  • 3 cups water

  • ½ teaspoon salt

  • ½ cup barley

  • 1 large mango, peeled and diced, divided

  • 3 tablespoons lime juice

  • 2 tablespoons olive oil

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • 1 ½ cups cooked black beans

  • 1 cup grape tomatoes, halved

  • ½ cup diced red onion

  • ¼ cup chopped fresh cilantro

  • 1 tablespoon minced jalapeno pepper


  1. Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.

  2. Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Cook's Notes:

Use one 15-ounce can of black beans, drained, if preferred.

Substitute mint for the cilantro if preferred.

Nutrition Facts (per serving)

294 Calories
8g Fat
50g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 294
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 943mg 41%
Total Carbohydrate 50g 18%
Dietary Fiber 13g 45%
Total Sugars 13g
Protein 9g
Vitamin C 37mg 186%
Calcium 65mg 5%
Iron 3mg 17%
Potassium 652mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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