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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 pound dried black beans -- see *
1 cup barley -- not quick-cooking
6 tablespoons fresh lemon juice
1 tablespoon dijon-style mustard
3/4 cup olive oil
1 1/2 cups finely chopped red onion
1 pound green beans -- trimmed
1/2 cup pine nuts -- toasted lightly
1/2 pound dried beans -- picked over, up to
-- 1
* black beans, soaked in enough cold water to cover them by 2 inches 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 i
nches, simmer them, covered, for 1 hour, or until they are tender, and drain th
em well. While the beans are cooking, in a large saucepan combine the barley w
ith 4 cups boiling salted water and simmer it, covered, for 45 minutes, or unti
l 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 combin
ed 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 bean
s for 4 to 5 minutes, or until they are just tender, refresh them under cold wa
ter, and drain them well. Cut the beans cr!
!
osswise into 1/4-inch pieces, add them to the salad with pine nuts and salt an
d pepper to taste, and toss the salad until it is combined well. Serve the sal
ad 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 inche
s, bring the water to a boil, and boil the beans for 2 minutes. Remove the ket
tle from the heat and let the beans soak, covered, for 1 hour.
Serves 6-8.
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