Instructions: 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 farmers market nearby. I went to the farmers 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 Ive used in this salad.

1. In a large bowl, combine barley, corn, black beans, tomatoes, serrano or 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 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.

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