2/3 cup barley
1 can black beans, rinsed and drained
1 large sweet potato, diced into 1/4 to 1/2 inch pieces
2 Tbsp olive oil
1/2 yellow pepper, finely diced
1 green onion, sliced
1/2 cup chopped walnuts
Dressing:
1/3 cup walnut oil
Juice of 1 lemon
1/2 tsp salt
Pepper
Heat oven to 400F. Toss sweet potato with oil and salt, and black pepper to taste. Spread evenly on a jelly roll pan and roast for three ten-minute intervals, stirring in between. Meanwhile, bring 3 cups water with 1 tsp salt to a boil in a medium pot. Add the barley and simmer for about 30-40 minutes, until barley is just cooked. Drain and cool to room temperature. When cooked, set aside sweet potatoes and put walnuts on the jelly roll pan. Roast in oven for about 3-5 minutes, or just until the walnuts are fragrant. Be careful - it is easy to burn walnuts in a 400F oven! Cool walnuts to room temperature.
In a large bowl, mix together the barley, beans, potato, onion, pepper and walnuts. In a small bowl, whisk together the dressing and toss gently with the salad.
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