Best 6 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.

BEEF, MANGO & BARLEY SALAD

Steps:

• Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
• Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
• Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
• Meanwhile, cook barley according to package directions. Set aside to cool slightly.
• Cut beef into 1/2 inch pieces; season with salt and black pepper. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended. Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired. Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

MANGO BARLEY SALAD

Steps:

• In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

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.

ROMAINE SALAD WITH STRAWBERRIES, MANGOES, AND BARLEY

Steps:

• Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
• Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.

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.