Barley Bean Salad

1. 1

   To prepare the salad.

2. 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. 3

   Drain barley in a colander, rinse, and drain well.

4. 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. 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. 6

   The salad may be prepared up to this point 1 day in advance and kept covered and chilled.

7. 7

   Add parsley, pine nuts and salt and pepper to taste, and toss the salad until it is combined well.

8. 8

   Serve the salad chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.