I recently had lunch with a friend at a local patisserie called Salzbergs. They had the most delicious edamame and barley salad. I gobbled it down with a piece of grilled salmon and homemade iced tea. The next I was craving the salad again and decided to try it at home. It was so easy and tasted fresh and full of flavor. It’s a great vegetarian dish on its own and a tasty side dish served with meat or fish. Their version also had chickpeas and parsley. I think I might add a bit jalapeno, scallions, or left over corn the next time I make it . . . You could also swap out the barley for quinoa!
1 cup cooked barley
1 cup shelled edamame
1 red endive or radicchio, sliced thinly on the bias
1 cup cherry tomatoes, sliced in half
½ cup black beans, rinsed and drained
½ yellow or red pepper, small dice
2 tablespoons honey mustard
¼ cup fresh lemon juice
½ cup olive oil
Add all of the salad ingredients to a medium sized bowl. In a small bowl or flat-bottomed measuring cup (I like to measure as I go) add the mustard and lemon juice and mix together. Slowly add the olive oil while whisking vigorously so that an emulsified vinaigrette forms. Add about three quarters of the vinaigrette to the salad and mix well. Let the flavors meld together for about an hour. Right before serving taste it, add more dressing as needed, and then add the kosher salt.