*  Exported from  MasterCook  *

                 Two-Bean And Barley Salad With Pine Nuts

Recipe By     : Gourmet March 1991
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Gourmet Magazine
                Salads & Salad Dressings         To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Dried black beans -- see *
   1      c             Barley -- not quick-cooking
   6      tb            Fresh lemon juice
   1      tb            Dijon-style mustard
     3/4  c             Olive oil
   1 1/2  c             Red onion -- finely chopped
   1      lb            Green beans -- trimmed
     1/2  c             Pine nuts -- toasted lightly
     1/2  lb            Dried beans -- picked over,
                        - up to 1 lb

* black beans, soaked in enough cold water to cover them by 2"
  overnight or quick-soaked (procedure follows) and drained

To prepare the salad:

In a kettle combine the black beans with enough cold water to cover
them by 2", simmer them, covered, for 1 hour, or until they are
tender, and drain them well.  While the beans are cooking, in a large
saucepan combine the barley with 4 cups boiling salted water and
simmer it, covered, for 45 minutes, or until it is cooked but still
al dente.  Drain the barley in a colander, rinse it, a nd drain it
well.  In a small bowl whisk together the lemon juice, the mustard,
and salt and pepper to taste, add the oil in a stream, whisking, and
whisk the dressing until it is emulsified.  In a large bowl combine
the black beans, the barley, and the onion, add the dressing, and
toss the salad until it is combined well.  The salad may be prepared
up to this point 1 day in advance and kept covered and chilled.  In a
saucepan of boiling salted water cook the green beans for 4 to 5
minutes, or until they are just tender, refresh them under cold
water, and drain them well.  Cut the beans crosswise into 1/4"
pieces, add them  to the salad with pine nuts and salt and pepper to
taste, and toss the salad until it is combined well.  Serve the salad
chilled or at room temperature.

To quick soak dried beans:

In a colander rinse the beans under cold water and discard any
discolored ones.

In a kettle combine the beans with enough cold water to cover them by
2", bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for
1 hour.

Serves 6-8.

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