Changes: Two-bean and Barley Salad with Pine Nuts

Latest revision as of 16:39, 22 February 2011

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

Directions

Salad

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.
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.
Drain the barley in a colander, rinse it, and 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 combined 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 beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well.
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.
Serve the salad chilled or at room temperature.

Quick soaking the 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 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
Enjoy.

@@ Line 1: / Line 1: @@
+== Description ==
+Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ 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 bean]]s — trimmed
+* ½ cup [[pine nut]]s — toasted lightly
+== Directions ==
-Two-Bean And [[Barley]] Salad With [[pine nuts]]
+=== Salad ===
+# 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.
+# 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.
+# Drain the [[barley]] in a colander, rinse it, and 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 combined 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 [[water]], and drain them well.
+# Cut the beans crosswise into ¼-inch pieces, add them to the salad with [[pine nut]]s and [[salt]] and [[pepper]] to taste, and toss the salad until it is combined well.
+# Serve the salad chilled or at room temperature.
+=== Quick soaking the dried beans ===
-*1      Pound         Dried [[black beans]] -- See
+# In a colander rinse the beans under cold [[water]] and discard any discolored ones.
-*1      Cup           [[Barley]] -- Not Quick-Cooking
+# 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.
-*6      Tablespoons   [[fresh lemon juice]]
+# Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
-*1      Tablespoon    Dijon-Style [[mustard]]
+# Enjoy.
-*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
+__NOTOC__
-* [[black beans]], Soaked in Enough Cold [[water]] to Cover Them by 2 Inches Overnightor Quick-Soaked (procedure Follows) And Drained
+[[Category:World Recipes]]
+[[Category:Bean Salad Recipes]]
+[[Category:Barley Recipes]]
-to Prepare The Salad
+[[Category:Black bean Recipes]]
+[[Category:Green bean Recipes]]
+[[Category:Mustard seed Recipes]]
-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.  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 Aldente.  Drain The [[Barley]] in a Colander, Rinse It, And 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
+[[Category:Pine nut Recipes]]
+[[Category:Red onion Recipes]]
-[[Barley]], And The [[Onion]], Add The Dressing, And Toss The Salad Until it is Combined 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 beans]] For 4 to 5 Minutes, or Until They Are Just Tender, Refresh Them Under Cold [[water]], And Drain Them Well.  Cut The [[Beans]] Crosswise Into 1/4-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.  Serve The Salad Chilled or at Room Temperature.
+[[Category:Lemon juice Recipes]]
-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 Inches, Bring The [[water]] to a Boil, And Boil The [[Beans]] For 2 Minutes.  Remove The Kettle From The Heat And Let The [[Beans]] Soak, Covered, For 1 Hour.
-Serves 6-8.
-Enjoy.
-==contributed by :== * [http://Groups.Yahoo.Com/Group/World_Recipes/  World Recipes Y-Group][[category:world_Recipes]]
[[Category:Red onion Recipes]]
[[Category:Lemon juice Recipes]]
[[Category:Green bean Recipes]]
[[Category:Black bean Recipes]]
[[Category:Pine nut Recipes]]
[[Category:Olive oil Recipes]]
[[Category:Onion Recipes]]
[[Category:Fresh Beans Recipes]]
[[Category:Mustard seeds Recipes]]
[[Category:Pepper Recipes]]
[[Category:Barley Recipes]]
[[Category:Oil Recipes]]
[[Category:Salt Recipes]]
[[Category:Water Recipes]]