Caribbean Barley Salad
Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
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.