Steps to Prepare Caribbean Reef Octopus Size

Caribbean Barley Salad

Their arms can grow to be as long as 60 cm, while their mantles typically measure at 12 cm.

Recipe Summary Caribbean Barley Salad

Wonderful summer salad.

Ingredients | Caribbean Reef Octopus Size

3 cups water

½ teaspoon salt

½ cup barley

1 large mango, peeled and diced, divided

3 tablespoons lime juice

2 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon salt

1 ½ cups cooked black beans

1 cup grape tomatoes, halved

½ cup diced red onion

¼ cup chopped fresh cilantro

1 tablespoon minced jalapeno pepper

Directions

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.

Use one 15-ounce can of black beans, drained, if preferred.

Substitute mint for the cilantro if preferred.

Info | Caribbean Reef Octopus Size

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

TAG : Caribbean Barley Salad

Salad, Grains,