Barley and Edamame Salad
1 cup barley (one of my absolute favorite grains... incredibly cheap, very hearty with a great nutty flavor- buy it in the bulk section)
1 cup frozen edamame
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp garlic powder
dash sea salt
1 cup fresh baby spinach
1 cup golden raisins
2 medium carrots, shredded
1/2 cup thinly sliced red onion
1. Rinse barley in colander or sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, 20-25 minutes or until tender; drain. Rinse in colander under cold running water until cooled; drain well.
2. Prepare soybeans according to package directions. (I just rinse them in lukewarm water in my colander until thawed, but still nice and cold)
3. For dressing, whisk to combine olive oil, vinegar, garlic, salt, and pepper to taste. On serving plates arrange barley, edamame, spinach, raisins, carrots and onion. Pass dressing.
I like to arrange the barley, spinach, edamame, and carrots in little quadrants in the bowl, then sprinkle the onions and raisins on top. It's so pretty and colorful!