Mango Barley Salad Recipes
BARLEY CORN SALAD
A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BARLEY MANGO SALAD WITH AVOCADO YOGURT DRESSING
This barley mango salad is a hearty yet refreshing and spring-like meal.
Provided by Gina Matsoukas
Categories Salads
Time 25m
Number Of Ingredients 14
Steps:
- Place barley in a small sauce pot, fill with 2 cups of water and bring to a boil. Once boiling, reduce to a simmer and cook covered for about 25 minutes until the water is absorbed. Stir and set aside to cool.
- Combine all the ingredients for the dressing in a food processor, process until smooth and set aside.
- Transfer the cooled barley to a large bowl, add the remaining salad ingredients and toss to combine.
- Add the dressing to the salad, stir gently to combine, season with more salt & pepper if needed and serve.
Nutrition Facts : Calories 536 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 26 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
MANGO-BLUE CHEESE BARLEY SALAD
Make and share this Mango-Blue Cheese Barley Salad recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
- Saute chicken until cooked through. Stir in 2 T blue cheese.
- Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
- Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
- Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.
Nutrition Facts : Calories 424.6, Fat 23.4, SaturatedFat 5.6, Cholesterol 79, Sodium 378.2, Carbohydrate 26.1, Fiber 5.3, Sugar 12.3, Protein 29.4
CARIBBEAN BARLEY SALAD
Steps:
- 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.
- 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 Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g
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