Skip to main content
Close

Print This Recipe

Beef, Mango & Barley Salad

Two Stars Guiding Stars

  • Servings:

    6 (326 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    60 minutes

Ingredients

Tender beef roast, seasoned to perfection, is tossed with sweet roasted red peppers and balanced with the winning tang of lime juice and cilantro. Juicy ripe mango and chewy barley finish the dish. Served hot or cold, this is a dish you can enjoy in any season.
1 1/2 tsp. paprika, divided
1 1/2 lbs. beef tri-tip roast
2 bell peppers, chopped
1 cup quick barley
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup lime juice
1 tsp. olive oil
2 mangos, chopped
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
6 Boston lettuce leaves
Beef, Mango & Barley Salad

Directions

1. Preheat oven to 425 degrees F. Move racks to middle and bottom.
2. Sprinkle 1 teaspoon paprika evenly over roast. Place roast on rack within a shallow roasting pan. Roast to minimum internal temperature of 145 degrees F (30-40 minutes).
3. Place bell peppers on a baking sheet and spray with nonstick cooking spray. Place in oven under meat until tender (30 minutes).
4. While meat is cooking, cook barley according to package directions.
5. When roast is done, transfer roast to carving board and tent with foil. Let rest 15 minutes. Let peppers cool while meat rests.
6. Cut beef into bite-sized pieces and season with salt and pepper. Whisk together lime juice, oil, and remaining  1/2 teaspoon paprika. Toss beef, barley, peppers, mangos, onions, and cilantro in large bowl with dressing. Divide equally over six leaves to serve.

Nutrition

Nutritional Facts
Servings 6 (326 g)
Base Nutrients
Calories 414 kcal (21%)
Calories from Fat 123 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 5 g (24%)
Cholesterol 76 mg (25%)
Sodium 265 mg (11%)
Total Carbohydrates 48 g (16%)
Dietary Fiber 8 g (33%)
Protein 29 g (48%)
Vitamins
Vitamin A n/a
Vitamin C 104 mg (115%)
Minerals
Calcium 57 mg (4%)
Iron 5 mg (27%)
loading