Green Bean and Barley Salad

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Ooh this is a tasty salad! For this I used one of those new packages of grains that you see in Extra Foods - there's one with quinoa and another with rice - they're a mixture of things and the one I got was based on barley. It worked extremely well instead of just straight barley. It's a nice "hearty" salad for lunch or I bet for a picnic.

1 lb green beans
1 cup pot barley, or pearl barley, or of this PC barley mix
1/4 cup extra virgin olive oil
3 tbsp white wine vinegar
1 garlic clove minced
1.5 tsp thyme
1.5 tsp Dijon mustard
1/2 tsp salt
pinch sugar
1/4 tsp pepper
4 cups arugula leaves (I didn't have any)
2 cups grape or cherry tomatoes, halved
2 green onions, thinly sliced (oops I forgot this)
2/3 cup crumbled feta cheese

Trim beans, halve diagonally. Blanch in boiling water until tender crisp, about 3 minutes. Cool in ice bath, pat dry.
Meanwhile in a pot of boiling salted water, drain and let cool 5 minutes.
In large bowl, whisk together dressing ingredients.

Add arugula, tomatoes and green onions, tossing well. (Make-ahead: Cover and let stand for up to 1 hour or refrigerate for up to 4 hours.) Stir in cheese.

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