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Herbed Barley Salad with Baby Kale

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Author Notes: A tabbouleh like salad bolstered with baby kale for a nice lunch. —inpatskitchen

Serves 2 for lunch or 4 as a side

1 cup pearl barley
2 packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
Juice of one large lemon
3 tablespoons extra virgin olive oil
2 tablespoons fresh minced dill
3 tablespoons fresh mint leaves, thinly sliced
1 medium tomato, seeded, cored and diced 1/4 inch
1/3 English cucumber cut in 1/4 inch dice
2 medium green onions, thinly sliced
1/2 cup chopped flat leaf parsley
1 teaspoon salt
1/4 teaspoon black pepper
Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary

Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.