Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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