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
How to Make It
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. Garnish with walnuts just before serving.