Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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