 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Beans and Barley Salad Ingredients:
1 1/2 cups canned black beans |
1 1/2 cups canned kidney beans |
1 1/2 cups barley (not quick-cooking) |
9 tablespoons fresh lemon juice |
2 tablespoons dijon-style mustard |
3/4 cup olive oil |
1 cup chopped red onion |
1/2 cup pine nuts (toasted lightly) |
1/2 cup chopped parsley |
Directions:
1. To prepare the salad.
2. In a large saucepan combine the barley with 6 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente.
3. Drain barley in a colander, rinse, and drain well.
4. In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream and whisk the dressing until it is emulsified.
5. In a large bowl combine the black beans, kidney beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well.
6. The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
7. Add parsley, 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.
|
|