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4 servings (serving size: 1 1/4 cups salad and about 4 teaspoons nuts)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

Step 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.

Step 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.

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