Barley and White Bean Salad with Parsley, Lemon, and Capers

_{from http://kalynskitchen.blogspot.com/2008/06/barley-and-white-bean-salad-with.html}

(Makes 4 main dish servings, recipe adapted slightly from A Year in a Vegetarian Kitchen by Jack Bishop.)

1 1/2 cups pearl barley
2 cans white beans, rinsed and drained well (I used Cannelini beans)
salt and fresh ground black pepper to taste

Dressing:
1 1/2 cups parsley leaves, packed (I used curly parsley, but you can use either type. You can use the thinner parts of the stems, but break off the thick ends.)
2 T capers
1 tsp. minced garlic
6 T olive oil
3 T lemon juice

Bring two quarts of salted water to a boil, then add barley and simmer until it’s still slightly chewy, about 25 minutes. While barley cooks, drain beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain well, then blot dry with paper towels.

Wash parsley and spin dry or blot dry with paper towels. Put parsley, capers, and garlic in food processor and process until all ingredients are finely chopped. Add oil and lemon juice and process about 30 seconds more. Put dressing into small bowl and taste for seasoning, adding salt if needed.

When barley is done, drain well and transfer to large bowl. Add the beans and gently combine. Stir in parsley dressing, tossing so salad ingredients are all coated with dressing. (You may not need all the dressing, depending on how wet you prefer your salads.) Taste salad and season as desired with salt and fresh ground black pepper. Let come to room temperature and serve over lettuce and/or sliced tomatoes if desired.

Salad can be store in the refrigerator for a day or two, but let come to room temperature again before serving.