Edamame and Barley Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 16 ounce edamame green frozen shelled thawed ( soybeans)
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup mint leaves fresh chopped
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 5 teaspoons olive oil 
• 1 cup quick-cooking barley uncooked
• 1 cup bell pepper red coarsely chopped
• 0.8 cup onion red chopped
• 1.3 teaspoons salt 
• 1 tablespoon dijon mustard 

Equipment

• bowl
• whisk

Directions

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.
3. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
4. Add the dressing, and toss gently to coat evenly.
5. Let stand 15 minutes.