Barley, Fennel and Beet Salad

Adapted from BonAppetit.com

2 c. cooked barley (from about ⅔ cup dried)
1 fennel bulb, thinly sliced
2 small beets, very thinly sliced
½ small onion, thinly sliced
¼ c. chopped toasted almonds
2 T. minced parsley
¼ c. olive oil
3 T. red wine vinegar
Salt and pepper to taste

Toss barley, fennel bulb, beets, red onion, almonds, and parsley in a large bowl with oil and vinegar; season with salt and pepper.