Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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