Mango Blue Cheese Barley Salad Recipes

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.

BARLEY CORN SALAD

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.

MANGO-BLUE CHEESE BARLEY SALAD

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.