Barley & Black-Eyed Pea Salad

prep time:: 0 min

Serving size: 12

ingredients

1/2 C pearled barley
1 1/2 C low-salt chicken broth
1 C frozen blackeyed peas
salt
1 large yellow pepper -- charred, peeled and diced
1 C tomato -- seeded, chopped
3/4 C scallion -- diagonally sliced white & green parts
1 C fresh corn -- cooked
2 heads leafy lettuce
1/4 C lime juice -- fresh
1/2 tsp lime zest
1/4 tsp minced garlic
1/2 tsp ground cumin
2 tsp cilantro -- finely chopped
3 tbsp olive oil

directions

In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to prevent burning. Add the broth, bring to a boil, reduce the heat, cover and simmer gently until the liquid is absorbed and the barley is render, about 40 min. Remove from the heat and let stand undisturbed, partially uncovered, until cooled to room temperature.

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).

In a small bowl whisk the lime 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 with the vinegarette and toss before serving If yo like, arrange lertuce on serving plates ant op with the salad.

Source: Meg