Caribbean Barley Salad recipe

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Ingredients

3 cups water
½ teaspoon salt
½ cup barley
1 large mango, peeled and diced, divided
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cups cooked black beans
1 cup grape tomatoes, halved
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper

Nutrition Info

294 calories
carbohydrate: 49.8 g
cholesterol: : -
fat: 8 g
fiber: 12.5 g
protein: 9.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 942.9 mg
sugar: 12.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Wonderful summer salad.

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