Ingredients
1-3/4 cups water1 cup quick-cooking barley2 medium limes1/4 cup olive oil1 tablespoon Dijon mustard1 tablespoon honey1/2 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon pepper1/2 cup chopped sweet red pepper1/2 cup chopped green pepper1/4 cup chopped red onion1 medium mango, peeled and chopped1/4 cup minced fresh cilantro
Preparation
In a small 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.
Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended.
In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.
