-
-
My review
Caribbean Barley Salad
made it |
0 reviews
|
Melissa Gardner
"Wonderful summer salad."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 294 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- 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: 294 calories; 8 g fat; 49.8 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 943 mg sodium. Full nutrition