Mediterranean Barley Salad

Ingredients

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

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...

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