Caribbean Barley Salad
Bring barley and 11/2 cups water to a boil in small saucepan.
Recipe Summary Caribbean Barley Salad
Wonderful summer salad.Ingredients | Barley Salad Vegan Recipe3 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 | Barley Salad Vegan Recipeprep:
20 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
TAG : Caribbean Barley SaladSalad, Grains,
/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2010__08__moroccan-chickpea-barley-salad-horiz-a2-1800-bc14533c74954aff8c80238709180647.jpg)
