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

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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