Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


  • ½ tsp. ground cumin
  • 1-½ cups rich vegetable or chicken stock
  • ½ tsp. grated lime or lemon zest
  • ¾ to 1 cup diagonally sliced scallions (white and green parts)
  • Salt and freshly ground black pepper
  • ¼ cup fresh lime or lemon juice
  • 3 Tbs. olive oil
  • + 9 more ingredients
    • Green and red leaf lettuce leaves (optional)
    • ½ cup pearled barley
    • 1 cup cooked fresh (or thawed, frozen) corn kernels
    • 1 cup seeded and diced ripe tomato
    • 1 cup frozen black-eyed peas
    • 1 large yellow bell pepper, charred, peeled, and diced
    • ¼ tsp. minced garlic
    • 2 tsp. finely minced cilantro
    • ¼ tsp. honey

In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 min., stirring to prevent burning. Add the stock, bring to a boil, reduce the heat, cover, and simmer gently until the liquid is absorbed and the barley is tender, about 40 min. Remove from the heat and let sta...

View full recipe at Fine Cooking


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