Mediterranean Barley Salad

Name: Mediterranean Barley Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams cannellini beans, rinsed and drained; 1 teaspoons Dijon mustard; 237 milliliters thinly sliced fennel bulb (about 1 small bulb); 79 milliliters chopped fresh parsley; 1 teaspoons coarsely ground black pepper; 8 pitted kalamata olives, halved; 1 teaspoons kosher salt; 3 Tbsps fresh lemon juice; 2 teaspoons grated lemon rind; 2 Tbsps extra-virgin olive oil; 177 milliliters uncooked pearl barley; 59 milliliters finely chopped red onion; 79 milliliters chopped walnuts, toasted; 532 milliliters water

Mediterranean Barley Salad is a vegan main course. One serving contains 403 calories, 14g of protein, and 15g of fat. This recipe serves 4. A mixture of walnuts, pearl barley, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Barley