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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

  • 1-3/4 cups water
  • 1 cup quick-cooking barley
  • 2 medium limes
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped red onion
  • 1 medium mango, peeled and chopped
  • 1/4 cup minced fresh cilantro

Directions

  • 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.
  • 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.
  • 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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