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Barley and Black-Eyed Pea Salad
1/4 cup pearl barley
3/4 cup vegetable stock
1/2 cup frozen black-eyed peas
1/2 large yellow bell pepper,charred, peeled and diced
1/2 large tomato, seeded and diced (about 1/2 cup)
1/2 cup green onions,sliced on the bias (about 1")
1/2 cup fresh sweet corn kernels
2 tablespoons fresh lime or lemon juice
1/4 teaspoon grated lime or lemon zest
1/4 teaspoon minced, blanched garlic
1/4 teaspoon ground cumin
1 teaspoon finely minced cilantro
1 tablespoon olive oil
salt to taste
freshly ground black pepper
2. While the barley is cooking, in a separate pot add the black-eyed peas to lightly salted water and cook until just tender but not mushy, 18-20 minutes. Drain, cool and set aside.
3. In a glass bowl layer the barley, black-eyed peas, pepper, tomatoes, onions and corn.
4. In a separate small bowl, whisk together the lime juice, zest, garlic, cumin, cilantro and oil along with the drops of honey, salt and pepper to taste. Pour over the salad.
5. To serve: arrange greens on chilled plates and top with the salad mixture.
Serving Size: about 1/2 cup of salad
Number of Servings: 4
- 26 g
- 4 g
- 4 g
- 4 g
- Saturated Fat
- 1 g
- 225 mg