From Vegetarian Cooking for Everyone by Deborah Madison
1 ½ cups corn kernels, from 2 large ears
1 cup frozen black-eyed peas
1/2 cup pearl barley
salt
1 ½ cups cooked red kidney beans, rinsed if canned
1 green bell pepper, finely diced
1/4th teaspoonful red pepper flakes
1/3 cup chopped parsley
2 tablespoonfuls finely diced red onion
3 tablespoonfuls sunflower seed or olive oil
Grated zest and juice of 2 large limes
½ teaspoonful ground cumin
Bring a pot of water to a boil. Cook the corn for 1 minute, then scoop it out and set it aside. 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 ½ teaspoon salt until tender but chewy, about 40 minutes; drain.
Layer the corn, peas, barley, and beans in shallow glass bowl with the pepper, pepper flakes, parsley, and onion sprinkled in between layers. In a small bowl, whisk together the oil, lime zest and juice, cumin, and ¼ teaspoonful salt; pour it over the salad. When it’s time to serve, gently toss the salad with a large rubber spatula.
