This is a yummy, lime-y, cumin-y, hearty, easy, and many other wonderful y-y salad! Despite the fact that I had to go to the grocery store, make a list of what was local, come home, find a recipe, and then head back to the grocery store to buy the ingredients, I still enjoyed this multitextured, super-hearty meal. It's from Deborah Madison's Vegetarian Cooking for Everyone.
1.5 c corn
1 c black eyed peas
1/2 pearl barley
salt
1.5 c red kidney beans
1 green bell pepper, diced
1/4 teasponn red pepper flakes
1/3 c chopped parsley
2 tablespoons red onion, diced
3 tablespoons olive oil
2 limes, zest and juice
1/2 teaspoon ground cumin
Cook corn for a minute, cool
Cook barley in water with 1/2 teaspoon salt until chewy (about 40 minutes), drain, cool
Mix green pepper, pepper flakes, parsley, and onion
In a shallow see-through container, layer the corn, black eyed peas, barley, kidney beans with the green pepper mixture layered between each layer.
For the dressing:
Whisk oil, lime zest, lime juice, cumin, and 1/4 teaspoon salt. Pour over salad. Let it sit for at least a couple of hours or overnight. Toss gently before serving.
Enjoy!
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