Mango Barley Salad
Calories 208 (26% from fat)
Fat 6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 305 mg.
Carb 37 gram
Fiber 5 gram
Sugar 10.6 gram
Sugar Alcohol 0 gram
Protein 4 gram
Ingredients
1 3/4 cups water
1 cup quick-cooking barley
2 medium limes
2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. cumin, ground
1/4 tsp. black pepper, ground
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/4 cup red onion, chopped
1 medium mango (about 10.3 oz. whole), peeled and chopped
1/4 cup cilantro, chopped
A bright tasting and deeply flavorful salad that's a huge hit during hot summer months.
1. Bring the water in a small sauce pan to a boil. Stir the barley in, reduce heat to simmer, cover and let barley cook until tender, about 10-12 minutes.
2. While barley is cooking, grate enough peel from the lime to measure out 1 teaspoon. Then cut the two limes in half, squeeze the juice from the limes.
3. In a small bowl, combine the lime zest, lime juice, oil, mustard, honey, salt, cumin and black pepper until combined.
4. Once barley is tender, remove from the heat and pour it into a large mixing bowl.
5. Stir together the barley, red and green bell peppers, red onion, mango and cilantro. Add the dressing and toss to coat the salad.
6. Refrigerate until ready to serve. .
Yield: 5 Servings (Serving Size 1 Cup Each)
