Barley Corn Salad From Santa Fe
- 3 c. cooked and cooled pearl barley
- 2 c. cooked fresh or possibly frzn corn kernels
- 2 c. cooked black beans (drain and rinse them if canned)
- 4 med -size ripe tomatoes, minced
- 3 x serrano or possibly jalapeno peppers, ribbed seeded and minced
- 1 sm red onion, finely minced
- 1 c. diced jicama
- 2 Tbsp. finely minced fresh cilantro
- 2 Tbsp. finely minced fresh parsley
- 2 Tbsp. finely minced fresh basil
- 2 Tbsp. finely minced fresh dill
- 1 x garlic clove
- 1/2 tsp salt
- 1/2 tsp toasted cumin
- 1/4 c. fresh lime juice
- 1 Tbsp. rice vinegar
- 1 Tbsp. white wine or possibly broth Or possibly orange juice
- 1 tsp sugar
- 1/4 c. extra-virgin extra virgin olive oil
- 6 Main-course servings with leftovers
- Two summers ago, I spent a month in Santa Fe, visiting friends who were happy to let me use their kitchen to cook with baskets of produce I picked up from the amazing farmer's market nearby. I went to the farmer's market as often as I could; and one day I noticed which Deborah Madison, one of my favorite cookbook writers, was giving a talk. This was a treat-and from her talk which day I learned the combination of fresh herbs which I've used in this salad.
- 1. In a large bowl, combine barley, corn, black beans, tomatoes, serrano or possibly jalapeno pepper, onion, jicama, and the herbs.
- 2. In a mortar, crush the garlic clove together with the salt and cumin.
- Mash them to a paste. Whisk in lime juice, vinegar, wine, and sugar.
- 'Whisk till the sugar dissolves, then whisk in extra virgin olive oil.
- 3. Pour over the salad and toss to mix. Taste for seasoning and add in additional salt and freshly grnd black pepper to taste. This salad can sit covered and at room temperature for several hrs before serving. It can be made a day ahead, covered, refrigerated, and returned to room temperature before serving.
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