Lemon Barley and Bean Salad

New recipe post!  This is one I just threw together myself without following a recipe.  I did my best to remember the exact amounts to share with you.

Ingredients

• 3/4 cup uncooked pearl barley
• 1.5 teaspoons grated lemon rind
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 1 can of cannellini beans, rinsed and drained
• 3/4 cup diced tomatoes
• 2/3 cup diced celery
• Salt and pepper, to taste

Directions

1. In a saucepan, bring barley to a boil in about 2 cups of water.
2. Cover and reduce heat, then let simmer until liquid is almost absorbed (about 25 minutes).
3. Combine the lemon rind, lemon juice, olive oil, and mustard in a bowl.
4. Add the barley, parsley, red onion, beans, tomatoes, celery, and s&p.  Mix well.
5. Cover and refrigerate.  Serve cold.

This is a good option for a Sunday prepped lunch to have on hand for the week!

What are your go to Sunday prep foods?