VCE: Salad Of Black-Eyed Peas, Kidney Beans, Barley, And Corn

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* Exported from MasterCook *

 

Salad Of Black-Eyed Peas, Kidney Beans, Barley, And Corn

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 175

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Vegetables

Grains And Cereals Salads, Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups corn kernels -- from 2 large ears

1 cup frozen black-eyed peas

1/2 cup pearl barley

Salt

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 sunflower seed or olive oil

grated zest and juice of 2 large limes

1/2 teaspoon ground cumin

 

Serves 4 to 6

 

A cheerful-looking salad that's filled with a variety of textures. Peeled

wheat berries would be a delicious substitute for the barley.

 

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 1/4 teaspoon salt until tender

but chewy, about 40 minutes; drain.

 

Layer the corn, peas, barley, and beans in a 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 1/4

teaspoon salt; pour it over the salad. When it's time to serve, gently

toss the salad with a large rubber spatula.

 

 

 

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