Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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