Lunch Recipe

Caribbean Barley Salad

Wonderful summer salad.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 294 calories; protein 9.4g; carbohydrates 49.8g; fat 8g; sodium 942.9mg.

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