Barley & Black-Eyed Pea Salad

Barley & Black-Eyed Pea Salad
Photo by Mark Thomas


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

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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