This salad has everything that’s good for you, looks pretty, tastes good, must be made ahead, goes well with anything…perfect. My husband really liked it, as did I.
I used my home-canned black beans and some garden green beans. I substituted sunflower seeds I buy in bulk for the pine nuts, which cost me 10 times as much here in the Midwest. They added a perfect, slightly sweet crunch when stirred in right before serving.
Two Bean and Barley Salad
½ cup Barley -- quick cooking
1 Cup Water -- for cooking barley
3 tablespoons Fresh Lemon Juice
½ tablespoon Dijon Mustard
5 tablespoons Olive Oil
1 pint Black Beans, canned or cooked -- rinsed and drained
¾ cup Red Onion -- finely chopped
½ pound Green Beans -- trimmed
4 tablespoons Honey Roasted Sunflower Seeds
Cook the barley according to package directions; drain. Combine the lemon juice, mustard, and olive oil with salt and pepper to taste until oil is emulsified.
Combine the black beans, barley and onion, add the dressing and toss until well-combined.
Cook the green beans 4-5 minutes until just tender, drain well. Cut into 1/4 inch pieces and add them to the salad and top each serving with sunflower seeds.
Serve chilled or at room temperature.
4 main dish servings, 8 side saladsAdapted from "The Best of Gourmet 1992"