15 ounce .5 can cannellini beans rinsed drained canned
0.5 teaspoon dijon mustard
1 cup fennel bulb thinly sliced ( 1 small bulb)
0.3 cup parsley fresh chopped
0.5 teaspoon coarsely ground pepper black
8 kalamata olives pitted halved
0.8 teaspoon kosher salt
3 tablespoons juice of lemon fresh
1.5 teaspoons lemon rind grated
2 tablespoons olive oil extra-virgin
0.8 cup pearl barley uncooked
0.3 cup onion red finely chopped
0.3 cup walnuts toasted chopped
2.3 cups water
Equipment
bowl
sauce pan
whisk
Directions
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.
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.
