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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 16.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 6.2g
  • Protein: 6.6g
  • Carbohydrate: 38.9g
  • Fiber: 8.2g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 643mg
  • Calcium: 79mg

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

Preparation

  1. 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. 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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