Lemon Mint Barley Salad

adapted from cooking light

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup  finely chopped of fresh mint
• 1  teaspoon  grated fresh lemon rind
• 3  tablespoons fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 2 1⁄4 cups water
• 1  cup  uncooked pearl barley
• 2  cups chopped tomatoes
• 3⁄4 cup  chopped green onion
• 2  tablespoons capers
• 2  tablespoons  chopped pitted kalamata olives
• 1  tablespoon extra virgin olive oil

Directions

1. Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed.
2. Remove from heat; cover and let stand 5 minutes.
3. Spoon barley into a large bowl; cool slightly. Add mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, 2 tablespoons lemon juice,red pepper and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat.