RCI-RC.006.0140.001
Two-bean and Barley Salad with Pine Nuts
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * Serves 6 – 8.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- dried black beans1 poundsoaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained (½ – 1 pound dried beans — picked over)
- barley — not quick-cooking1 cup
- 6 tablespoons
- 1 tablespoon
- ¾ cup
- 1½ cups
- green beans — trimmed1 pound
- pine nuts — toasted lightly½ cup
Method
1
Drain the soaked black beans and place them in a large pot with enough fresh water to cover by 2 inches.
1 minutes
2
Bring the black beans to a boil, then reduce heat to maintain a gentle simmer for 45 to 60 minutes until tender but not falling apart.
60 minutes
3
Meanwhile, rinse the barley under cold water and add it to a separate pot with 2½ cups of fresh water, bringing to a boil.
1 minutes
4
Reduce heat and simmer the barley for 30 to 40 minutes until tender with a slight bite remaining, then drain if needed and set aside.
40 minutes
5
Trim the green beans and cut them into 1½-inch pieces, then boil or steam them in salted water for 5 to 7 minutes until tender-crisp.
7 minutes
6
Whisk together the lemon juice, Dijon mustard, and olive oil in a large bowl until emulsified, then season to taste with salt and pepper.
2 minutes
7
Drain the cooked black beans and cooled barley, then add them to the dressing bowl along with the drained green beans and chopped red onion.
1 minutes
8
Toss all ingredients together gently to coat evenly with the dressing.
2 minutes
9
Fold in the toasted pine nuts just before serving, or scatter them on top of individual portions.
1 minutes