1 1/2 cups corn kernels (frozen, canned, or 2 large ears)
1 cup frozen black-eyed peas
1/2 cup pearl barley
1 1/2 cups cooked red kidney beans (1 can)
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
Bring a pot of water to boil.
If using fresh corn, cook it for 1 minute in the pot and set aside.
Add black eyed peas to pot and lower heat. Simmer until tender, about 35-40 minutes. If using frozen corn, add it in with the peas shortly before end of cooking to heat through. Drain.
Meanwhile, in a second pot, cook barley in water to cover with 1/2 teaspoon salt until tender but chewy, about 40 minutes. Drain.
Layer corn, peas, barley, and beans in salad bowl with the green pepper, pepper flakes, parsley, and onion sprinkled between the layers. In a small bowl, whisk togeter olive oil, lime zest and juice, cumin, and 1/4 teaspoon salt. Pour dressing over salad. When ready to serve, toss salad gently with rubber spatula to avoid crusing the beans.
Vegetarian Cooking for Everyone, pg. 175