Barley, Black Bean, Mango and Pepita Salad with Cilantro Yogurt Dressing

    Servings: 1 (2 cups)
    PREP TIME: |Cook Time:
    Recipe Categories: Vegetarian, Salad, Foodservice


    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:

    • 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.
    Source: Polly Sang, Corporate Chef, Business Excellence Team, Compass Group USA


    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)
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