Ingredients

• 2 cups cooked barley (from about 2/3 cup dried)
• 1 thinly sliced fennel bulb
• 2 thinly sliced small golden beets
• 1/2 thinly sliced small red onion
• 1/4 cup chopped toasted almonds
• 1/4 cup torn fresh mint in a large bowl
• 1/4 cup olive oil
• 3 tablespoons Sherry vinegar or red wine vinegar
• Salt
• Pepper

Instructions

1. Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.