Herbed Barley Salad With Baby Kale

• 1 cup pearl barley
• 2 packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
• Juice of one large lemon
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh minced dill
• 3 tablespoons fresh mint leaves, thinly sliced
• 1 medium tomato, seeded, cored and diced 1/4 inch
• 1/3 English cucumber cut in 1/4 inch dice
• 2 medium green onions, thinly sliced
• 1/2 cup chopped flat leaf parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary

1. Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
2. Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.

pearl barley, baby kale leaves, lemon, extra virgin olive oil, dill, mint, tomato, cucumber, green onions, flat leaf parsley, salt, black pepper, lemon juice

Taken from food52.com/recipes/22755-herbed-barley-salad-with-baby-kale (may not work)