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Ingredients1 h 5 m servings 294 cals
Original recipe yields 4 servings
- 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.
Per Serving: 294 calories; 8 g fat; 49.8 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 943 mg sodium. Full nutrition