Edamame And Barley Salad

• 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)

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.
3. Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.

dressing, olive oil, lemon rind, lemon juice, wholegrain, fresh ground black pepper, salad, pearl barley, red bell pepper, red onion, fresh cilantro, mint, salt

Taken from www.food.com/recipe/edamame-and-barley-salad-244613 (may not work)