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

Directions

1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.