Mango Barley Salad

I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. —Dan Wellberg, Elk River, MN

Takes: 25 min.

• Makes: 6 servings

1³ ₄ cups water

1 cup quick-cooking barley 2 medium limes

¹₄ cup olive oil

1 Tbsp. Dijon mustard

1 Tbsp. honey

¹₂ tsp. salt

¹₄ tsp. ground cumin

¹₄ tsp. pepper

¹₂ cup chopped sweet red pepper ¹₂ cup chopped green pepper ¹₄ cup chopped red onion 1 medium mango, peeled and chopped ¹₄ cup minced fresh cilantro

1. In a 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.

2. Finely grate enough lime peel to measure 1 tsp. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk the lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended.

3. In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat.

Per serving: 185 cal., 10g fat (1g sat. fat), 0 chol., 261mg sod., 25g carb.

(9g sugars, 5g fiber), 2g pro.

Diabetic exchanges: 2 fat, 1¹ ₂ starch.

Test Kitchen tips:

• Fresh pineapple or papaya can be added or used to replace the mango.

• We call for barley, but that doesn’t mean you can’t make this with quinoa, farro or other grains.