2 large sweet potatoes, peeled and cut into 1/2″ cubes
2 stalks celery, diced
1 red bell pepper, diced
1 bunch green onions, white part, sliced
1 cup fresh or canned pineapple, cut into 1/2″ tidbits
1 cup cooked, chilled barley (see note)
1 cup mayonnaise or plain yogurt, or to taste
1/4 cup bottled mango chutney (optional – in the international section of your supermarket)
1/4 cup chopped fresh mint leaves or flat (Italian) parsley leaves (optional)
Cook the sweet potato cubes until they are just tender: cook them in a pot of boiling water for about 5 minutes, or microwave for a few minutes until they are as soft as you like. Rinse under cold water to stop the cooking; drain.
Combine the sweet potato cubes with the remaining ingredients. Serve at room temperature or chilled.
Note: Instant Barley (Quaker brand) is available in most supermarkets, usually in the Soup section. It works just fine for this recipe and takes only about 10 minutes to cook.