Mediterranean Barley Salad

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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

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