Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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