Barley-Corn Salad from Santa Fe

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 that Deborah Madison, one of my favorite cookbook writers, was giving a talk. This was a treat—and from her talk that day I learned the combination of fresh herbs that I’ve used in this salad.

3 cups cooked and cooled pearl barley

2 cups cooked, fresh or frozen corn kernels

2 cups cooked black beans (drain and rinse them if canned)

4 medium-size ripe tomatoes, chopped

3 serrano or jalapeño peppers, ribbed, seeded, and chopped

1 small red onion, finely chopped

1 cup diced jicama

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh dill

1 garlic clove

½ teaspoon salt

½ teaspoon cumin

¼ cup fresh lime juice

1 tablespoon rice vinegar

1 tablespoon white wine, broth, or orange juice

1 teaspoon sugar

¼ cup extra-virgin olive oil

1. In a large bowl, combine barley, corn, black beans, tomatoes, serrano or jalapeño 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 until the sugar dissolves, then whisk in olive oil.

3. Pour over the salad and toss to mix. Taste for seasoning and add additional salt and freshly ground black pepper to taste. This salad can sit covered and at room temperature for several hours before serving. It can be made a day ahead, covered, refrigerated, and returned to room temperature before serving.

Barley-Corn Salad from Santa Fe

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