Best 3 Caribbean Barley Salad Recipes

Journey into the vibrant flavors of the Caribbean with our tantalizing barley salad, a symphony of textures and tastes that will transport your palate to a tropical paradise. This delectable dish combines the wholesome goodness of barley with a medley of fresh vegetables, succulent shrimp, and a zesty dressing that bursts with Caribbean flair. In addition to the classic barley salad recipe, we offer delightful variations, including a vegan option bursting with the flavors of roasted sweet potatoes and black beans, a Mediterranean-inspired twist with sun-dried tomatoes and feta cheese, and a refreshing citrus-herb version that's perfect for a light and tangy summer meal. Get ready to embark on a culinary adventure and savor the vibrant flavors of the Caribbean with our versatile barley salad recipes.

Let's cook with our recipes!

MEDITERRANEAN BARLEY SALAD

Mediterranean Barley Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

BARLEY SALAD

Barley Salad image

Provided by Alton Brown

Categories main-dish

Time 1h2m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

Steps:

In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

SOUTHWESTERN BARLEY SALAD

Southwestern Barley Salad image

Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 cups cooked medium pearl barley
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1-1/2 cups chopped seeded tomatoes
1 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
3 tablespoons lemon juice
1 tablespoon finely chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
8 lettuce leaves
1 ripe avocado, peeled and sliced
2 medium tomatoes, cut into wedges

Steps:

In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, ripe ingredients.
If you don't have cooked barley, you can cook it according to the package directions before starting this recipe.
To save time, you can use pre-chopped vegetables.
If you like a more flavorful dressing, you can add a tablespoon of honey or maple syrup.
This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

This Caribbean barley salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with fresh vegetables, herbs, and spices, and the barley gives it a chewy texture that is both satisfying and filling. This salad is also very versatile, and you can easily customize it to your own liking. For example, you can add different vegetables, fruits, or nuts. You can also adjust the amount of dressing to your liking. No matter how you make it, this Caribbean barley salad is sure to be a hit at your next gathering.