- Bring 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.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
380 calories, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 450 mg sodium, 50 g carbohydrate, 12 g fiber, 3 g sugar, 12 g protein
