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Ingredients
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3 cups water
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½ teaspoon salt
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½ cup barley
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1 large mango, peeled and diced, divided
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3 tablespoons lime juice
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2 tablespoons olive oil
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½ teaspoon ground cumin
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½ teaspoon salt
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1 ½ cups cooked black beans
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1 cup grape tomatoes, halved
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½ cup diced red onion
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¼ cup chopped fresh cilantro
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1 tablespoon minced jalapeno pepper
Directions
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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.
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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.
Cook's Notes:
Use one 15-ounce can of black beans, drained, if preferred.
Substitute mint for the cilantro if preferred.
Nutrition Facts (per serving)
294 | Calories |
8g | Fat |
50g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 294 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Sodium 943mg | 41% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 13g | 45% |
Total Sugars 13g | |
Protein 9g | 19% |
Vitamin C 37mg | 41% |
Calcium 65mg | 5% |
Iron 3mg | 17% |
Potassium 652mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.