Barley and black-eyed pea salad



Barley and black-eyed pea salad


¼ cup fresh lime or lemon juice
½ tsp grated lime or lemon zest
¼ tsp minced garlic
½ tsp ground cumin
2 tsps minced cilantro
3 Tbls olive oil
¼ tsp honey


½ cup pearled barley
1 ½ cups vegetable stock/broth
1 can black-eyed peas, drained
1 Large yellow bell pepper, roasted, peeled and diced
1 cup seeded and diced red tomato
¾ to 1 cup diagonally sliced scallions (white & green parts)
1 can corn kernels, drained

To make the vinaigrette: Mix all ingredients in a bowl until combined well.

To make the salad: In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 mins. Stirring often 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 mins. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

In a large glass bowl, layer above ingredients and drizzle the vinaigrette over the salad and toss. Serve

Can be refrigerated over night, but best to be brought back close to room temp before serving so the olive oil loosens back up.