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

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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