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Mediterranean Barley Salad

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

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

Nutrition Information

  • calories 313
  • fat 16.1 g
  • satfat 1.9 g
  • monofat 7.5 g
  • polyfat 6.2 g
  • protein 6.6 g
  • carbohydrate 38.9 g
  • fiber 8.2 g
  • cholesterol 0.0 mg
  • iron 2.9 mg
  • sodium 643 mg
  • calcium 79 mg

How to Make It

  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.