Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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