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Caribbean Barley Salad

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Melissa Gardner

"Wonderful summer salad."
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1 h 5 m servings 294 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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