First it was this Thai style green bean recipe, and now I'm at it again with this Thai-inspired barley salad. I just like Thai food way, way too much. Maybe someone should take me to Thailand one day (husband—are you reading this?).
This salad is both filling and delicious. I love all the color! It feels very appropriate to make and take to a summer picnic. And this makes a big bowl, so do be sure you have some friends to share with if you make this. We were all munching on it at the office last week.
1 1/2 cups uncooked barley
2 ripe mangoes
1 bell pepper
1/2 red onion
2 cups edamame (if frozen, thaw first)
1/2 cup Craisins
1/2 cup peanuts
2-3 tablespoons chopped cilantro
3-5 limes, depending on size (you want about 1/2 cup lime juice)
2 tablespoons balsamic vinegar
1 tablespoon honey
salt + pepper
Chop up the mango, bell pepper, and onion into very small pieces. Give the cilantro and peanuts a rough chop. Set everything aside.
Cook the barley. Follow the package directions. This was one of my first times making barley, and I loved how easy it was. It sort of reminded me (in taste and texture) of steel cut oats. If you're not feeling the barley, you could easily substitute quinoa or farro instead.
Once the barley has cooled, combine all the ingredients and pour the dressing over the top. Toss well so everything gets coated in the dressing. Taste, and add salt and pepper as needed.
Credits // Author and Photography by: Emma Chapman. Photos edited with Spring from the Signature Collection.