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Edamame and Barley Salad

Yield 8 servings (serving size: about 1 cup)
"My boyfriend and I wanted to incorporate more soy into our diets, and my sister introduced us to edamame. This is an easy way to use the frozen, shelled beans. The recipe takes a little time to assemble, but if you chop the vegetables while the barley cooks, it's ready in 25 minutes." -Maggie Knapp, Fort Worth, TX

Ingredients

  • Dressing:
  • 5 teaspoons olive oil
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1/2 teaspoon freshly 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 fresh mint
  • 1 1/4 teaspoons salt
  • 1 (16-ounce) bag frozen shelled edamame (green soybeans), thawed

Nutrition Information

  • calories 213
  • caloriesfromfat 30 %
  • fat 7.2 g
  • satfat 0.9 g
  • monofat 2.9 g
  • polyfat 2.3 g
  • protein 10.4 g
  • carbohydrate 29.3 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 3.2 mg
  • sodium 417 mg
  • calcium 133 mg

How to Make It

  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. Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.