Mediterranean Barley Salad

Mediterranean Barley Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup thinly sliced fennel bulb (about 1 small bulb)
  • 1 ½ teaspoons grated lemon rind
  • 1/3 cup chopped walnuts, toasted
  • 2 ¼ cups water
  • ¾ teaspoon kosher salt
  • 3 tablespoons fresh lemon juice
  • + 7 more ingredients
    • 8 pitted kalamata olives, halved
    • 1/3 cup chopped fresh parsley
    • 2 tablespoons extra-virgin olive oil
    • ¾ cup uncooked pearl barley
    • ½ teaspoon Dijon mustard
    • ¼ cup finely chopped red onion
    • ½ teaspoon coarsely ground black pepper

1. Bring 2 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat, and simmer for 25 minutes or until tender and liquid is almost absorbed. Cool to room temperature. 2. Combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a whisk. Add barley, fennel, an...

View full recipe at My Recipes

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