Warm Cauliflower and Herbed Barley Salad

INGREDIENTS

• 1 15-ounce can gigante, corona, or butter beans, rinsed
• 6 tablespoons olive oil, divided
• 1 tablespoon finely grated lemon zest
• 1/2 cup pearled barley
• 2 tablespoons fresh tarragon leaves, divided
• Freshly ground black pepper
• 1 tablespoon mayonnaise
• 3 tablespoons fresh lemon juice
• 1/2 cup flat-leaf parsley leaves, divided
• 1 head cauliflower, cut into florets
• Kosher salt
• 1 teaspoon Dijon mustard