*  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      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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