Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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