Caribbean Barley Salad

Ingredients

• cup swater
• 1/2 teaspoon salt
• 1/2 cup barley
• large mango, peeled and diced, divided
• tablespoon slime juice
• tablespoon solive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup scooked black beans
• cup grape tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• tablespoon minced jalapeno pepper

Instructions

1. 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.
2. 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.

Tips

Use one 15-ounce can of black beans, drained, if preferred. Substitute mint for the cilantro if preferred.