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3 cups water
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½ teaspoon salt
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½ cup barley
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1 large mango, peeled and diced, divided
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3 tablespoons lime juice
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2 tablespoons olive oil
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½ teaspoon ground cumin
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½ teaspoon salt
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1 ½ cups cooked black beans
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1 cup grape tomatoes, halved
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½ cup diced red onion
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¼ cup chopped fresh cilantro
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1 tablespoon minced jalapeno pepper
Caribbean Barley Salad
Wonderful summer salad.
| Prep Time: 20 mins |
| Cook Time: 25 mins |
| Total Time: 1 hrs 5 mins |
| Additional Time: 20 mins |
| Servings: 4 |
| Yield: 4 servings |
Ingredients
Ingredients List
Directions
Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.
Cook's Notes:
Use one 15-ounce can of black beans, drained, if preferred.
Substitute mint for the cilantro if preferred.
Nutrition Facts (per serving)
Nutrition Facts
| 294 | Calories |
| 8g | Fat |
| 50g | Carbs |
| 9g | Protein |