Barley Corn Salad From Santa Fe Recipe

Name: Barley Corn Salad From Santa Fe Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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6 Main-course servings with leftovers
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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.
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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.
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This was a treat-and from her talk which day I learned the combination of fresh herbs which I've used in this salad.
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1.
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In a large bowl, combine barley, corn, black beans, tomatoes, serrano or possibly jalapeno pepper, onion, jicama, and the herbs.
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2.
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In a mortar, crush the garlic clove together with the salt and cumin.
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Mash them to a paste.
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Whisk in lime juice, vinegar, wine, and sugar.
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'Whisk till the sugar dissolves, then whisk in extra virgin olive oil.
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3.
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Pour over the salad and toss to mix.
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Taste for seasoning and add in additional salt and freshly grnd black pepper to taste.
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This salad can sit covered and at room temperature for several hrs before serving.
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It can be made a day ahead, covered, refrigerated, and returned to room temperature before serving.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Barley Corn Salad From Santa Fe Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!