Soak dried kidney beans and black-eyed peas overnight in 2 separate bowls with
enough water to cover. Drain off the soaking liquid and rinse the beans.
Place the beans and peas in separate pots, cover each with 2 to 3 inches of water and
simmer over moderate heat until tender but not mushy, 50 to 60 minutes for the kidney
beans and 40 to 45 minutes for the black-eyed peas. Skim the foam off the surface as
necessary; taste the beans often to test for doneness. Add water as necessary to keep
the beans barely covered with water during cooking. Let cool slightly in their liquid,
season to taste. then drain well and transfer to a bowl.
Simmer the barley with 2 cups of water and 1/2 teaspoon of salt until tender but chewy,
about 40 minutes. Drain well, adjust seasoning and add to the beans.
Cook the corn in a little water until crisp-tender, about 2 minutes. Drain well and add to
the beans and barley. Stir in the parsley, fresh coriander, onion and crushed red pepper.
In a small bowl, whisk together the oil, salt to taste, lime zest, lime juice and cumin. Pour
over the salad, toss gently and serve.