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Spring Vegetable Barley Salad with Mango-Red Pepper Relish
YUP, ITS VEGAN27Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 mango (diced)
- 3 sweet peppers (small, or 1 large, stem and seeds removed, diced)
- 1/4 sweet onion (diced)
- 1 clove garlic (minced)
- 1 lemon (or meyer lemon juiced and zested)
- 2 Tbsp. maple syrup
- 1/2 cup water
- salt
- pepper
- paprika
- ground coriander (to taste)
- 1/4 cup tahini
- 1 tsp. whole grain mustard (spicy)
- 1 1/2 Tbsp. maple syrup
- 1 tsp. water
- 1 tsp. cider vinegar
- salt
- pepper
- smoked paprika (to taste)
- 1 cup barley (dry, cooked, I used pearl barley: here are instructions on how to cook it)
- dressing (Tahini, see above)
- red pepper relish (Mango-, see above)
- 1 lb. green beans
- 1 lb. brussels sprouts
- 1 handful fresh basil (thinly sliced)
- 1 handful cilantro (or culantro roughly chopped)
- 1 head bok choy (small, leaves sliced into ribbons & stems chopped, substitute fresh chopped spinach for a milder flavor)
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