Small Farmer's Journal

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Barley Salad


  • 1 Tbsp. olive oil
  • 1 Tbsp. grated lemon rind
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. whole-grain Dijon mustard
  • ½ tsp. freshly ground black pepper


  • 1 cup uncooked pearl barley
  • 1 cup coarsely chopped red bell pepper
  • ¾ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 1 ¼ tsp. salt
  • 1 (16-ounce) bag frozen shelled edamame (green soybeans), thawed

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.

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 10 minutes. 6 servings.

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