Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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