Sweet Potato Salad

This is adapted from a BH & G recipe. The combination of ingredients sounds weird, but it was seriously yummy.

1. Bring 1 cup of pearl barley and 3 cups of water to a boil; reduce to a simmer and cook uncovered for 25 minutes. Refrigerate the barley.

2. Piece 4 small sweet potatoes with a fork and microwave for 7 minutes. Refrigerate.

3. Make the dressing: mix 1/3 c olive oil, 1/4 c balsamic vinegar, salt, pepper, and garlic.

4. Make a salad of the following ingredients: barley, sweet potatoes, edamame, spinach, raisins, and thin slices of purple onion.