Wonderful summer salad.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

294 calories; protein 9.4g 19% DV; carbohydrates 49.8g 16% DV; fat 8g 12% DV; cholesterol 0mg; sodium 942.9mg 38% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2020
I used frozen mango instead of fresh. This recipe will definitely be made again! Read More
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