Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Barley & Black-Eyed Pea Salad

Article Image
Mark Thomas

Servings: six to eight.

I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which has been hulled and polished. Barley that isn’t pearled never really softens when cooked.

Ingredients

For the salad:

  • 1/2 cup pearled barley
  • 1-1/2 cups rich vegetable or chicken stock
  • 1 cup frozen black-eyed peas
  • 1 large yellow bell pepper, charred, peeled, and diced
  • 1 cup seeded and diced ripe tomato
  • 3/4 to 1 cup diagonally sliced scallions (white and green parts)
  • 1 cup cooked fresh (or thawed, frozen) corn kernels
  • Green and red leaf lettuce leaves (optional)

For the vinaigrette:

  • 1/4 cup fresh lime or lemon juice
  • 1/2 tsp. grated lime or lemon zest
  • 1/4 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • 2 tsp. finely minced cilantro
  • 3 Tbs. olive oil
  • 1/4 tsp. honey
  • Salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 150
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 160
      Carbohydrates (g): 24
      Fiber (g): 5
      Protein (g): 4

Preparation

  • In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, 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 minutes. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.
  • Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.) Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.)

To make the vinaigrette:

  • In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil, and honey; add salt and pepper to taste. In a large glass bowl, layer the barley, peas, roasted pepper, tomato, scallions, and corn. Drizzle the vinaigrette over the salad and toss before serving. If you like, arrange greens on serving plates and top with the salad.

Reviews

Rate or Review

Reviews

  • NevaElizabeth | 06/03/2008

    This is an unusual salad with great crowd appeal. It is a hit every time I serve it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks