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

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.

Ratings & Reviews

linkblue's Review

bschwarz
April 15, 2013
Loved this. I used quinoa instead of barley and loved it. I think it would be better than barley as it has some crunch and adds some much needed texture in my opinion.

clm2020's Review

MargeSto
October 03, 2012
N/A

user's Review

user
July 03, 2012
N/A

Kate09's Review

Kate09
December 14, 2010
Yum! I loved thelemony flavor of the dressing. The barley is very satisfying in a salad.

anmarit's Review

clm2020
October 27, 2010
This is superb!

bschwarz's Review

anmarit
May 07, 2010
This was good. Great for leftovers. Great for brown bag lunch or picnic. Did not alter ingredients. Served with salad.

MargeSto's Review

linkblue
February 16, 2010
This was delicious, and I'll definitely make it again. I substituted crisp cucumber slices for the raw fennel because of allergies, and I used slightly less barley. Next time I'll serve cups of tomato basil soup with the salad.