Caribbean Barley Salad
Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
Recipe Summary Caribbean Barley Salad
Wonderful summer salad.
Ingredients | Barley Risotto Vegan3 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 Risotto Veganprep: 20 mins cook: 25 mins additional: 20 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings
TAG : Caribbean Barley SaladSalad, Grains,
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