Caribbean Barley Salad
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Recipe Summary Caribbean Barley Salad
Wonderful summer salad.Ingredients | Caribbean Octopus Size3 cups water½ teaspoon salt½ cup barley1 large mango, peeled and diced, divided3 tablespoons lime juice2 tablespoons olive oil½ teaspoon ground cumin½ teaspoon salt1 ½ cups cooked black beans1 cup grape tomatoes, halved½ cup diced red onion¼ cup chopped fresh cilantro1 tablespoon minced jalapeno pepperDirectionsBring 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.Use one 15-ounce can of black beans, drained, if preferred.Substitute mint for the cilantro if preferred.Info | Caribbean Octopus Sizeprep:
20 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
TAG : Caribbean Barley SaladSalad, Grains,
