Veggie Barley Salad

Name: Veggie Barley Salad
Ingredients: 2 cups dry hulled or pearl barley (or about 4 cups leftover cooked barley); 2 cups frozen shelled edamame; 1 cup slivered almonds; 1 large English cucumber (peel on, seeded and cut into quarter slices); 1 large carrot (peeled and cut into small dice); 1 granny smith apple (peel on, cored and diced); 3 green onions (sliced); 1/4 cup extra-virgin olive oil; 2 tbsp lemon juice; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 tbsp fresh thyme; 1 tbsp fresh rosemary; 1 tsp salt; 1/2 tsp ground black pepper; 2 cloves garlic (minced)