Barley & Black-Eyed Pea Salad

Ingredients

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

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