INGREDIENTS
1 15 ounce can
Cannellini beans
1 cup
Fennel
1 1/2 tsp
Lemon rind
1/3 cup
Parsley, fresh
1/4 cup
Red onion
1/2 tsp
Dijon mustard
8
Kalamata olives, pitted
3 tbsp
Lemon juice, fresh
3/4 cup
Pearl barley
1/2 tsp
Black pepper, coarsely ground
3/4 tsp
Kosher salt
2 tbsp
Olive oil, extra-virgin
1/3 cup
Walnuts, toasted
2 1/4 cups
Water