Mediterranean Barley Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 1/4 cups water

3/4 cup uncooked pearl barley

1 1/2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon dijon mustard

1 cup thinly sliced fennel bulb (about 1 small bulb)

1/3 cup chopped fresh parsley

1/4 cup finely chopped red onion

3/4 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

8 pitted kalamata olives, halved

1 (15-ounce) can cannellini beans, rinsed and drained

1/3 cup chopped walnuts, toasted

Directions:

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, and next 6 ingredients (through beans); toss gently. Cover and refrigerate for 30 minutes. Garnish with walnuts just before serving.

By RecipeOfHealth.com