Barley Shrimp Mango Salad

• 1 cup cooked Barley

To cook barley, bring 6 cups of water to a boil and then add the barley. Reduce the heat to a medium simmer and cook until the barley is tender, about 30 minutes or so. Drain, rinse in cold water and set aside.

• 2 cups cooked shrimp, cut into bite-sized pieces
• 2 stalks celery, sliced
• ½ of a red bell pepper, cored, seeded, diced small
• 1 mango, peeled, pitted, and diced
• 1 cup chopped fresh cilantro

For the dressing, whisk together:

• Juice of 1 lime
• 2 Tb Dijon mustard
• 1 Tb honey
• ½ cup olive oil
• Salt and pepper to taste
• 1 tsp red pepper flakes

Toss the salad ingredients together with the dressing and serve.