Edamame and Barley Salad

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

Preparation

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.