Edamame and Barley Salad

Edamame and Barley Salad

For the dressing


1 tablespoon plus 2 teaspoons olive oil

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon whole-grain Dijon mustard

1/2 teaspoon cracked black pepper


For the salad

1 cup uncooked pearl barley

1 cup coarsely chopped roasted red bell peppers

3/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 1/4 teaspoons salt

16 ounces frozen shelled edamame, prepared according to package directions


In a medium bowl, whisk together oil, zest, juice, mustard and pepper until well blended.


Rinse barley under running water, drain well. Gently toast in a dry skillet until the barley has a very light golden hue to it. Cook barley according to package directions.


In a large bowl, mix together cooked barley, bell pepper, red onion, cilantro, mint, salt and edamame. Pour the dressing on top and gently toss to coat. Let sit for 15-20 minutes to let the flavors meld.