Taste of Home
Mango Barley Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. —Dan Wellberg, Elk River, Minnesota
Ingredients
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1-3/4 cups water
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1 cup quick-cooking barley
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2 medium limes
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1/4 cup olive oil
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1 tablespoon Dijon mustard
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1 tablespoon honey
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1/2 teaspoon salt
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1/4 teaspoon ground cumin
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1/4 teaspoon pepper
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1/2 cup chopped sweet red pepper
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1/2 cup chopped green pepper
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1/4 cup chopped red onion
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1 medium mango, peeled and chopped
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1/4 cup minced fresh cilantro
Directions
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1.
In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes.
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2.
Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended.
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3.
In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 185 calories, 10g fat (1g saturated fat), 0 cholesterol, 261mg sodium, 25g carbohydrate (9g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
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