"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

Maggie Knapp, Fort Worth, Texas
Recipe by Cooking Light September 2006

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Yield:
8 servings (serving size: about 1 cup)
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Ingredients

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Directions

Instructions Checklist
  • To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.

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  • 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.

Nutrition Facts

213 calories; calories from fat 30%; fat 7.2g; saturated fat 0.9g; mono fat 2.9g; poly fat 2.3g; protein 10.4g; carbohydrates 29.3g; fiber 7g; iron 3.2mg; sodium 417mg; calcium 133mg.
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