Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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