Ingredients
1/3 cup
pearl barley
1 1/3 cups
vegetable stock
3/4 cup
frozen
black-eyed peas
3/4 large
yellow bell
pepper
,charred, peeled and diced
3/4 large
tomato
, seeded and diced (about 3/4 cup)
3/4 cup
green
onions
,sliced on the bias (about 1")
3/4 cup
fresh sweet
corn kernels
3 tablespoons
fresh lime or
lemon juice
1/2 teaspoon
grated lime or
lemon zest
1/2 teaspoon
minced, blanched
garlic
1/2 teaspoon
ground
cumin
1 1/2 teaspoons
finely minced
cilantro
1 1/2 tablespoons
olive oil
Cooking Instructions
1. Place the barley in a dry saucepan over moderate heat and toast lightly (about 5 minutes). Stir regularly to prevent burning. Add the stock and bring to a boil. Reduce heat, cover and simmer gently until liquid is absorbed, about 30 minutes. Remove from the heat, partially uncover and allow the barley to cool before stirring.
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
Nutrition Information
Number of Servings: 6
Trans Fatty Acid (tfa)
0 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
69 %
Percent Calories from Fat
24 %
Vitamin B2 - Riboflavin
0 mg
