This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.

Closeup of barley salad in a white bowl garnished with two lime wedges and cilantro; bowl on a wooden serving tray with a blue chevron napkin and half a lime in the background

Barley salad with black beans, avocado, and corn is such a satisfying side or light meal! Plus, you can make it in advance to store in the refrigerator, then grab a serving any time.

This cold salad is packed with vibrant citrus flavor, and the high-fiber ingredients are great for filling you up and giving you energy!

Why you will love barley salad with black beans, avocado, and corn

  • It’s packed with fresh, vibrant flavors
  • It’s full of fiber and healthy fats
  • You can customize it however you like
  • It’s easy to make
  • It’s perfect for a light, satisfying meal or side

Ingredients for the salad

This dish uses fresh, healthy ingredients that come together in a snap!

Ingredients added to a glass bowl and ready to be mixed, as seen from above
  • Orange juice — Juice one orange to add natural sweetness and a bright, citrusy flavor to the dressing. Fresh squeezed juice is best for maximum flavor.
  • Vinegar — You can use white wine vinegar or a fruit-flavored white balsamic vinegar.
  • Seasoning — Ground cumin and dried oregano add warmth and earthiness for a more complex dressing.
  • Garlic — I recommend fresh minced garlic for a bold, savory flavor.
  • Salt and pepper — You can adjust to taste to enhance this dish.
  • Olive oil — I recommend extra virgin olive oil to add richness and help emulsify the dressing.
  • Barley — This adds a chewy texture and wonderful nuttiness. Be sure to let the barley fully cool.
  • Black beans — These provide a creamy texture while boosting the protein and fiber content.
  • Corn kernels — I usually use frozen corn that’s been thawed for convenience, but you can use fresh corn when it’s in season.
  • Scallions — These add a mild onion flavor that doesn’t overpower the dish.
  • Bell pepper — I like red bell peppers, but you can use any color you like. I recommend seeding the pepper for the best texture in your salad.
  • Cilantro — This adds a wonderful herb flavor. If you don’t like cilantro, you can use parsley instead or leave it out.
  • Avocado — It’s important to use a ripe avocado to add amazing creaminess to the salad.
  • Lime — Squeeze lime over the salad before serving for a fresh, zesty finish.

How to make barley salad with black beans, avocado, and corn

Salad ingredients in a glass bowl being mixed by a wooden spoon, as seen from above on a white marble countertop
  • Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.
  • Add the olive oil in a steady stream while continuing to whisk the dressing.
  • Mix together the barley, black beans, corn, scallions, red pepper, and cilantro.
  • Add the dressing and toss to combine.
  • Top with the avocado and garnish with lime wedges just before serving.

Enjoy!

Avocado chunks added to the salad in a glass bowl with a wooden spoon, as seen from above on a white marble countertop

Recipe tips and tricks

  • Toss the salad gently after adding the dressing to avoid breaking up the ingredients.
  • If making ahead of time, keep the avocado separate and add just before serving to maintain its texture and color.
  • Cook the barley in advance and give it time to cool completely before adding it to the salad to avoid wilting the vegetables.

Substitutions and variations

  • You can swap out the barley for quinoa, farro, or brown rice for a different grain base.
  • Replace the cilantro with fresh parsley or basil if you’re not a fan of cilantro.
  • If you like some heat, add chopped jalapeños to the salad for a spicy kick.
  • I sometimes like to add some grilled chicken or shrimp before serving for a protein boost.
Overhead view of salad in a white bowl garnished with two lime wedges and cilantro on a wooden serving board with a blue chevron napkin and half of a lime on top

What to serve with this recipe

Craving tacos? Make a batch of homemade corn tortillas, add your favorite protein, top with the barley salad, and enjoy!

If you’re having guests over, I recommend serving this salad alongside baked chicken taquitos for a flavor-packed appetizer.

This also makes a great side to serve with slow cooker white chicken chili. The flavors complement each other so well!

Overhead view of a large white bowl of salad next to a smaller white bowl of salad, both on a wooden serving tray on top of a white marble countertop next to a blue chevron napkin with cilantro and lime wedges scattered around

Storage and freezing

  • If you plan to store this salad, don’t add the avocado. Mix the other ingredients with the dressing, then cover and refrigerate for up to a week. Add the avocado just before serving.
  • You can also freeze barley salad without the avocado in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Salad in a small white bowl on a wooden serving tray on a white marble countertop with a bowl of more salad, a chevron blue napkin, and half of a lime in the background

Other easy salad recipes

Salads are one of my go-to’s for easy lunches. They’re quick to prep, and you can have so much fun with healthy ingredients.

For even more healthy, flavor-packed inspiration, check out this roundup of my favorite salad recipes!

Barley Salad with Black Beans, Avocado, and Corn

5 from 1 vote
Leave a review
Print Pin
This high-fiber barley salad with black beans, avocado, and corn is perfect for meal prep! Store in the refrigerator for a quick, healthy dish any time.
Author: Diabetic Foodie
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 

  • Juice of 1 orange, (about a ¼ cup)
  • 2 tablespoons white wine vinegar or fruit-flavored white balsamic vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic, (finely minced)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, (extra virgin — can use citrus-flavored)
  • 1 cup cooked barley, (cooled)
  • 15 ounces black beans, (rinsed and drained)
  • 1 cup frozen corn kernels, (thawed)
  • 2 scallions, (thinly sliced)
  • 1 small red bell pepper, (seeded and chopped)
  • ½ cup fresh cilantro, (chopped)
  • 1 medium avocado, (pitted, peeled, and chopped)
  • 1 lime, (cut into wedges)

Instructions

  • Whisk together the orange juice, vinegar, cumin, oregano, garlic, salt, and pepper until well-combined.
    Juice of 1 orange, 2 tablespoons white wine vinegar or fruit-flavored white balsamic vinegar, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
  • While continuing to whisk, add the olive oil in a steady stream.
    2 tablespoons olive oil
  • In a large bowl, gently mix together the barley, black beans, corn, scallions, red pepper, and cilantro.
    1 cup cooked barley, 15 ounces black beans, 1 cup frozen corn kernels, 2 scallions, 1 small red bell pepper, ½ cup fresh cilantro
  • Add the dressing and toss to combine.
  • Before serving, add the avocado and garnish with lime wedges.
    1 medium avocado, 1 lime

Notes

This recipe is for 4 servings of barley, black bean, and corn salad.
Gluten-free? Replace the barley with cooked brown rice or another gluten-free grain.
Watching carbs? Reduce the serving size or cut back on the amount of barley, black beans, and/or corn.
To save time, you could use a citrusy store-bought vinaigrette instead of making your own.
This dish can be stored covered in the refrigerator for up to a week. Don’t add the avocado and lime wedges until you’re ready to serve.

Nutrition Info Per Serving

Nutrition Facts
Barley Salad with Black Beans, Avocado, and Corn
Amount per Serving
Calories
309
% Daily Value*
Fat
 
13.3
g
20
%
Saturated Fat
 
1.7
g
9
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
4.2
g
Monounsaturated Fat
 
6.3
g
Cholesterol
 
0
mg
0
%
Sodium
 
383.2
mg
16
%
Potassium
 
334.7
mg
10
%
Carbohydrates
 
40
g
13
%
Fiber
 
11.6
g
46
%
Sugar
 
3.8
g
4
%
Protein
 
10.5
g
21
%
Net carbs
 
28.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads & Dressings
Cuisine: Mexican
Diet: Diabetic