Two-bean and Barley Salad with Pine Nuts

Description
Contributed by World Recipes Y-Group
 * Serves 6 – 8.

Ingredients

 * 1 pound dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained (½ – 1 pound dried beans — picked over)
 * 1 cup barley — not quick-cooking
 * 6 tablespoons fresh lemon juice
 * 1 tablespoon Dijon-style mustard
 * ¾ cup olive oil
 * 1½ cups finely chopped red onion
 * 1 pound green beans — trimmed
 * ½ cup pine nuts — toasted lightly

Salad

 * 1) In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well.
 * 2) 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.
 * 3) Drain the barley in a colander, rinse it, and drain it 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, whisking, and whisk the dressing until it is emulsified.
 * 5) 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.
 * 6) The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
 * 7) 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.
 * 8) Cut the beans crosswise into ¼-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well.
 * 9) Serve the salad chilled or at room temperature.

Quick soaking the dried beans

 * 1) In a colander rinse the beans under cold water and discard any discolored ones.
 * 2) In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.
 * 3) Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
 * 4) Enjoy.