Barley Salad with Pomegranate and Mint

Ingredients

• 1 cup barley
• 3 cups water
• 1 cup pomegranate seeds
• 0.5 cup mint
• 1 cup cucumber
• 0.25 cup red onion
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Rinse barley under cold water until water runs clear.
2. 2In a medium saucepan, bring 3 cups of water to a boil. Add barley and simmer covered on low heat for 45 minutes or until tender and chewy.
3. 3Drain any excess water from barley and let it cool to room temperature.
4. 4While barley is cooling, dice the cucumber, finely chop the red onion, and mince the garlic.
5. 5In a large bowl, combine the cooled barley, pomegranate seeds, diced cucumber, chopped red onion, and minced garlic.
6. 6Chop fresh mint leaves finely and add to the salad.
7. 7In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and black pepper to create the dressing.
8. 8Pour the dressing over the salad and toss gently to combine everything evenly.
9. 9Let the salad sit for at least 10 minutes to allow flavors to meld together.
10. 10Taste and adjust seasoning if necessary before serving.
11. 11Serve the salad at room temperature or chilled, as preferred.
12. 12Garnish with additional mint leaves before serving.