Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas

Ingredients

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

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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