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mexican barley salad

Mexican Barley Salad

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 7 large servings
  • Category: Salads
  • Method: Fresh
  • Cuisine: Mexican


Simple and delicious 15 minute meal!


1 C quick cooking barley
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can corn, drained
8 green onions, chopped
1 bell pepper, chopped
1/2 C chopped cilantro
3 roma tomatoes, seeded and diced
1/2 large jicama, peeled and diced
Fresh lime, cut into wedges
1 large clove garlic, minced
1 Tb chili powder
1 1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/3 C red wine vinegar
1/2 C extra virgin olive oil


1.  Cook barley according to package directions.  Once it is cooked, quickly rinse in cool water to reduce the temperature of the barley.
2.  Combine all your salad ingredients in a large bowl.  In a smaller bowl, whisk together all your dressing ingredients and pour over the salad.  Toss to combine.
3.  Serve at room temperature and squeeze a generous amount of fresh lime juice on each serving.


*If you like a bit of heat, add a minced jalapeno or two to the salad


  • Serving Size: 1/7th
  • Calories: 384
  • Sugar: 6g
  • Sodium: 758mg
  • Fat: 17g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 13g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: main dish salad recipes, whole foods, healthy salads