Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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