Barley, Black Bean, Mango and Pepita Salad with Cilantro Yogurt Dressing
1 (2 cups)
Cilantro Yogurt Dressing (Yield: about 2 cups)
1 cup Fat Free Plain Yogurt
1 cup Cilantro, Fresh, Chopped
1/4 cup Lime Juice, Fresh
1 tsp Roasted Ground Cumin
1/4 tsp Kosher Salt
Salad (Yield: 1 serving)
1/2 cup Pearl Barley, Cooked
1/4 cup Red Quinoa, Cooked
1/4 cup Black Beans, Canned, Drained, Rinsed
1/2 cup Mango, Fresh, Peeled, Diced
1/4 cup English Cucumbers, Diced
1/4 cup Cherry Tomatoes, Fresh, Halved
1 tbsp Pumpkin Seeds, Toasted
2 tsp Queso Cotija, Crumbled
To make dressing: Combine all dressing ingredients in a blender and puree. Cover and store refrigerated.
To make salad:
Source: Polly Sang, Corporate Chef, Business Excellence Team, Compass Group USA
- Overcook the barley and quinoa slightly so they are tender when eaten cold.
- Have remaining ingredients ready for assembly into 16 oz Mason jars. For each salad arrange ingredients in the order listed above. Close container.
- At service: pour 2 tbps dressing into jar, shake and eat out of jar or poured into a bowl. Option: offer dressing on the side.
395.9 Calories (kcal) , 15.6 Protein (g), 63.8 Carbohydrate (g), 10.5 Total Fat (g), 5.1 Cholesterol (mg), 243.6 Sodium (mg), 2.5 Sat Fat (g), 11.1 Dietary Fiber (g)