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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.
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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.
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3
Drain the barley in a colander, rinse it, and drain it well.
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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.
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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.
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6
The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
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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.
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8
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.
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9
Serve the salad chilled or at room temperature.
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10
In a colander rinse the beans under cold water and discard any discolored ones.
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11
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.
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12
Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
