Edamame and Barley Salad

Name: Edamame and Barley Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving(s)
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 of fresh mint; 1 1/4 teaspoons salt; 1 (16 ounce) bag frozen shelled edamame, thawed (green soybeans)

(3)

Recipe by dicentra

Cooking Light. September 2006.

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READY IN: 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

Dressing
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
Salad
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 of fresh mint
1 ¹⁄₄

teaspoons salt
1

(16 ounce) bag frozen shelled edamame, thawed (green soybeans)

DIRECTIONS

To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
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.
Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.

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