"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
Cooking Light SEPTEMBER 2006
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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