Salad of Black-Eyed Peas, Kidney Beans, Barley, and Corn
Susan Barfield
This recipe comes from Vegetarian Cooking for Everyone by Deborah Madison
ingredients
- 1 1/2 cups corn kernels, from 2 large ears
- 1 cup black-eyed peas
- 1/2 cup pearl barley
- 1 1/2 cups cooked red kidney beans, rinsed if canned
- 1 green bell pepper, finely diced
- 1/4 teaspoon red pepper flakes
- 1/3 cup chopped parsley
- 2 tablespoons finely diced red onion
- 3 tablespoons olive oil
- grated zest and juice of 2 large limes
- 1/2 teaspoon ground cumin
directions
- 1
Bring a pot of water to a boil. Cook the corn for 1 minute, then scoop it out and set it aside.
- 2
Add the black-eyed peas, lower the heat, and simmer until tender, about 35 to 40 minutes, then drain. Meanwhile, in a second pot, cook the barley in water to cover with 1/2 teaspoon salt until tender but chewy, about 40 minutes; drain.
- 3
Layer the corn, peas, barley, and beans in a shallow glass bowl with the pepper, pepper flakes, parsley, and onion sprinkled between layers. In a small bowl, whisk together the oil, lime zest and juice, cumin, and 1/4 teaspoon salt; pour it over the salad. When it’s time to serve, gently toss the salad with a large rubber spatula.
Source: Susan Barfield
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