Barley Bean Salad

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.