LunchReader rated

Tropical Barley Salad

★★★★★ 4.9 (19 reviews)

This vibrant salad combines hearty barley with sweet tropical fruits for a refreshing and nutritious twist. Perfect as a light lunch or a colorful side dish, it’s easy to make and full of bright, fresh flavors.

◷45 minTotal Time

♜4Servings

▥MediumDifficulty

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Instructions

Cook and Cool Barley

Start by bringing a pot of water to a boil with half a teaspoon of salt. Once it’s boiling, add the barley, cover the pot, and let it simmer gently for about 20 minutes, until the barley is tender but still has a bit of bite. Drain any leftover water and set the barley aside to cool completely, which should take around 20 to 30 minutes.

Mash Mango Mixture

While the barley cools, take about a quarter of your mango and mash it up in a large bowl with a fork or potato masher. To that, whisk in the lime juice, olive oil, cumin, and another half teaspoon of salt until everything is well combined.

Combine Ingredients

Once the barley has cooled, add it to the bowl along with the rest of the mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno. Give everything a good toss so all the flavors come together nicely.

Why You’ll Love This Recipe

This salad is a refreshing mix of sweet and savory flavors that brighten up any meal. It’s packed with wholesome ingredients, making it both nutritious and satisfying. The chewy barley adds a nice texture that pairs well with tropical fruits.

Serving Suggestions

Serve this salad chilled as a light lunch or side dish with grilled chicken or fish. It also works well as a picnic dish or a healthy potluck option. Garnish with fresh herbs for added color and aroma.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir the salad before serving again to redistribute the dressing. Avoid freezing, as the texture of the fruits and barley may change.