Black-Eye Pea And Barley Salad
1 large yellow bell pepper, charred, peeled and diced1 cup ripe tomato, seeded and diced
1 cup scallion (white and green parts) sliced diagonally
1 cup corn kernels, fresh cooked or thawed frozen
green and red leaf lettuce leaves, optional
FOR THE VINAIGRETTE:
1/4 cup fresh lime or lemon juice
1/2 teaspoon lime or lemon zest, grated
1/4 teaspoon minced garlic
1/2 teaspoon ground cumin
2 teaspoons cilantro, finely minced
3 tablespoons olive oil
1/4 teaspoon honey
In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 min., stirring to prevent burning.
Add vegetable broth and bring to a boil, reduce heat, cover and simmer gently until the liquid is absorbed and the barley is tender, about 40 min.
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 min. Drain, cook, and set aside.
TO MAKE THE VINAIGRETTE - In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil, and honey; add sea salt and cayenne pepper to taste.
In a large glass bowl, layer the barley, peas, roasted pepper, tomatoes, 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.
Note: Be sure to buy pearled barley, which has been hulled and polished. Barley that isn't pearled never readily softens when cooked.