
Mediterranean Barley Salad
Serves 4
For Barley:
2 1/4 cups water
3/4 cup uncooked pearl barley
-Bring 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.
For Dressing:
1 1/2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
-Whisk together in medium bowl.
For Salad:
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/3 cup chopped fresh parsley
1/4 cup diced red onion
3/4 teaspoon salt
1/2 teaspoon ground pepper
8 pitted kalamata olives, quartered
15 oz. (1 can) cannellini beans (I used a handful of dry beans, soaked them overnight, rinsed, brought them to a boil in a few cups of water, then simmered them for 45 minutes)
1/3 cup chopped walnuts, toasted
-Add all but walnuts to dressing in bowl, add barley, and mix together. Garnish with walnuts. Serve chilled or at room temperature.
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