1 1/2 cups cooked barley (I had the slow cooking kind, but pearl would be faster)
1 tbsp freshly grated lemon zest
1 tsbp mayonnaise
1 heaping tsp Dijon style mustard
6 tbsp olive oil
freshly ground black pepper
1 head cauliflower, cut into florets
1 15 oz can butter beans (they might be labeled gigante or corona beans)
1/2 cup parsley, chopped
2 tbsp fresh tarragon leaves, chopped
Whisk the lemon juice, mayo, mustard, and 5 tbsp of the olive oil together in a same bowl. Season to taste with salt and freshly ground black pepper (I probably used 1/2 teaspoon).
Heat remaining olive oil in a large dutch oven over medium heat. Cook cauliflower, turning occasionally, for 10 to 12 minutes or until it is browned in spots. Add 2 tbsp water, cover, and cook until tender-crisp, about 2 minutes more.
Transfer to a large bowl. Combine butter beans, parsley, tarragon, barley, and dressing. Toss to coat and serve immediately, while still warm.