Black-Eye Pea And Barley Salad
By: Carlyn Yarbrough
Published: Sunday, September 16, 2012 - 4:42pm

Ingredients




Ingredients:
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

Preparation

1 In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 min., stirring to prevent burning. 2 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. 3 Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring. 4 Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 min. Drain, cook, and set aside. 5 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. 6 In a large glass bowl, layer the barley, peas, roasted pepper, tomatoes, scallions and corn. 7 Drizzle the vinaigrette over the salad and toss before serving. If you like...arrange greens on serving plates and top with the salad. 8 Note: Be sure to buy pearled barley, which has been hulled and polished. Barley that isn't pearled never readily softens when cooked.

About

Enjoy This On A Nice Summer Evening!! ..Or A Cold Winter Night By The Fireplace!! Such A Beautiful Combination Of Grains And Vegetables!! One Of My Favorite Salads!!