Two-bean and Barley Salad with Pine Nuts

Two-Bean and Barley Salad Recipe with Pine Nuts - Healthy and Delicious

| Servings: 6

Introduction

This Two-bean and Barley Salad with Pine Nuts is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. Packed with protein, fiber, and flavor, this salad is sure to become a favorite in your recipe collection.

History

This recipe combines the hearty flavors of black beans and barley with the crunch of green beans and the nuttiness of pine nuts. It is a modern twist on traditional bean salads, incorporating fresh ingredients and a zesty lemon dressing.

Ingredients

1 lb (454 g) dried black beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained (0.5 – 1 lb (454 g) dried beans — picked over)
1 cup barley — not quick-cooking
6 tbsp fresh lemon juice
1 tbsp dijon-style mustard
0.75 cup olive oil
1.5 cup finely chopped red onion
1 lb (454 g) green beans — trimmed
0.5 cup pine nuts — lightly toasted

How to prepare

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. Drain them well.
While the beans are cooking, in a large saucepan, combine the barley with 4 cups of boiling salted water. 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, 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, barley, and onion. Add the dressing and toss the salad until it is well combined.
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 0.25-inch pieces. Add them to the salad with pine nuts and salt and pepper to taste. Toss the salad until it is well combined.
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.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Substitute walnuts or almonds for the pine nuts for a different taste.
Mix in some fresh herbs like parsley or cilantro for added freshness.

Cooking Tips & Tricks

Be sure to cook the beans and barley until they are tender but still have a bit of bite to them.

- Toasting the pine nuts before adding them to the salad will enhance their flavor and add a nice crunch.

- Make sure to toss the salad well to evenly distribute the dressing and flavors throughout.

Serving Suggestions

This salad can be served as a main dish for a light lunch or as a side dish for dinner. It pairs well with grilled chicken or fish.

Cooking Techniques

Simmer the beans and barley until they are tender but still have a bit of bite to them.

- Toast the pine nuts in a dry skillet over medium heat until they are golden brown.

Ingredient Substitutions

Use canned black beans instead of dried beans for a quicker preparation.

- Quinoa can be used in place of barley for a gluten-free option.

Make Ahead Tips

This salad can be prepared up to 1 day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the salad in a large bowl or on a platter garnished with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer. It also goes well with a side of crusty bread or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This salad is a good source of Vitamin C, Iron, and Magnesium.

Alergens

This recipe contains nuts (pine nuts).

Summary

This Two-bean and Barley Salad with Pine Nuts is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for any meal.

Summary

This Two-bean and Barley Salad with Pine Nuts is a flavorful and nutritious dish that is perfect for any occasion. Packed with protein, fiber, and vitamins, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day many years ago, and I was visiting my dear friend Margaret in her beautiful garden. As we sat at her outdoor table, sipping tea and catching up on each other's lives, she suddenly got up and disappeared into her kitchen.

A few minutes later, she returned with a large bowl of what looked like the most delicious salad I had ever seen. It was a colorful mix of two types of beans, chewy barley, crunchy pine nuts, and a tangy vinaigrette dressing. I couldn't resist taking a bite, and as soon as the flavors exploded in my mouth, I knew I had to have the recipe.

Margaret smiled at me knowingly and handed me a handwritten note with the instructions. She explained that she had learned to make this salad from a friend of hers who had traveled extensively and picked up culinary skills from all over the world. I was grateful for Margaret's generosity and couldn't wait to recreate the salad in my own kitchen.

Over the years, I have made this Two-bean and Barley Salad with Pine Nuts countless times, tweaking the ingredients and adding my own personal touch. It has become a staple in my recipe collection, a dish that never fails to impress guests and bring back fond memories of that summer day in Margaret's garden.

The secret to the success of this salad lies in the balance of flavors and textures. The beans provide a hearty base, while the barley adds a satisfying chewiness. The pine nuts bring a delightful crunch, and the vinaigrette dressing ties everything together with its zesty tang.

To make the salad, I start by cooking the barley until it is tender but still slightly chewy. While the barley is cooking, I prepare the two types of beans – usually kidney beans and chickpeas, but you can use any combination you like. I rinse them thoroughly and let them drain before adding them to a large mixing bowl.

Next, I toast the pine nuts in a dry skillet until they are golden brown and fragrant. This step is crucial as it enhances the nutty flavor of the pine nuts and adds a wonderful crunch to the salad. Once the pine nuts are toasted, I add them to the bowl with the beans.

For the vinaigrette dressing, I combine olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper in a small jar and shake it vigorously until emulsified. I then pour the dressing over the beans, barley, and pine nuts and toss everything together until well coated.

I like to let the salad sit for at least an hour before serving to allow the flavors to meld together. Just before serving, I sprinkle some fresh herbs – usually parsley or cilantro – over the top for a pop of color and freshness.

Every time I make this Two-bean and Barley Salad with Pine Nuts, I am transported back to that summer day in Margaret's garden. It is a dish that never fails to bring a smile to my face and warm memories to my heart. I am grateful for the friends and experiences that have inspired me to create such delicious recipes, and I look forward to passing them down to future generations.