Barley Fennel and Beet Salad
Ingredients
- 2 cups cooked barley (from about ⅔ cup dried)
- 1 fennel bulb, thinly sliced
- 2 small golden beets, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup chopped toasted almonds
- ¼ cup torn fresh mint
- ¼ cup olive oil
- 3 tablespoons Sherry vinegar or red wine vinegar
- Kosher salt and freshly ground black pepper
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