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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Cooking Light. September 2006. Ingredients:
5 teaspoons olive oil |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon whole-grain dijon mustard |
1/2 teaspoon fresh ground black pepper |
1 cup uncooked pearl barley |
1 cup coarsely chopped red bell pepper |
3/4 cup chopped red onion |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh mint |
1 1/4 teaspoons salt |
1 (16 ounce) bag frozen shelled edamame, thawed (green soybeans) |
Directions:
1. To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
2. To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
3. Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.
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