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Tex-Mex Barley Salad


  • 1/2 cup pearled barley

  • 1 12oz can of corn, drained and rinsed

  • 1 19oz can black beans, drained and rinsed

  • 1/2 yellow onion, diced

  • 2 Roma tomatoes, diced

  • 1/2 jalapeno, diced (remove the seeds and ribs) Optional

  • 1 teaspoon cumin

  • 1 teaspoon chili powder 

  • 1 tablespoon lime juice (or lemon)

  • ¼ cup olive oil

  • 1/2 cup fresh cilantro, finely chopped

  • Salt and pepper, to taste



  • Bring 1 ½ cups of water or stock to a boil. Add barley and cook covered, until the liquid has been absorbed and barley is tender (about 30 minutes).

  • Mix cooked barley, diced tomatoes, corn, black beans and onions in large bowl. 

  • In a small bowl, whisk together the cumin, chili powder, lime juice and olive oil. Add to the salad and toss to combine well.

  • Garnish with the jalapeno and cilantro before serving.

  • Serve warm or chilled.

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