Mediterranean Barley Salad

• 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

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. 

Serves 4 (1.25 c. salad, 4 tsp. walnuts); 313 calories.

VERDICT:  I chopped everything while the barley was cooking, then just dumped the barley in hot, and it seemed to turn out fine.  I'm looking forward to leftovers for lunch.  Keep.