Edamame And Barley Salad - cooking recipe

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 fresh 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 of fresh mint
1 1/4 teaspoons salt
1 (16 ounce) bag frozen shelled edamame, thawed (green soybeans)

Preparation

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.