INGREDIENTS

INSTRUCTIONS

1
To prepare the 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 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.  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 to 8.  Gourmet March 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2601
Calories From Fat: 2009
Total Fat: 229.9g
Cholesterol: 0mg
Sodium: 1009.9mg
Potassium: 1910.8mg
Carbohydrates: 117.8g
Fiber: 32.5g
Sugar: 8.2g
Protein: 39.4g