Best 5 Mango Barley Salad Recipes

BARLEY MANGO SALAD WITH AVOCADO YOGURT DRESSING

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.

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.

VEGGIE BARLEY SALAD

Steps:

• In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

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.

BARLEY LIME FIESTA SALAD

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.