Variation on the Native American legend of the three sisters – corn, beans, and squash, which are planted together in a way that they protect one another and use each other to grow.
2 cups pearled barley, cooked in 4 cups of water
1 small red onion, sliced thinly
1 red bell pepper, sliced
1/2 cup water
1 cup dried tomatoes, rehydrated in hot water and sliced
2 cups corn kernels (frozen or fresh off the cob)
1 pound green beans, trimmed and cut into 2-inch pieces
1 pound baby spinach, or collard, or mustard greens
Dressing:
1/2 cup olive oil
1/2 cup cider vinegar
1/4 cup raspberry vinegar
2 Tablespoons stone-ground mustard
2 Tablespoons honey
1/4 cup fresh dill, chopped
4 cloves garlic, minced
2 teaspoons salt
Cook barley until tender and set aside. Heat water and steam corn, greens, and green beans until bright – about 2 minutes. Cool immediately under cold water. Combine barley with all vegetables.
Prepare dressing by combining all ingredients and whisking well. Pour dressing slowly over salad mixture according to taste.
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Originator: Mary E. Wescott & Edible Twin Cities |
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