- 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
- 3 tablespoons Sherry vinegar or red wine vinegar
- Kosher salt and freshly ground black pepper
Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.