Black-Eye Pea And Barley Salad
Black-Eye Pean And Barley Salad requires approximately 45 minutes from start to finish. This recipe serves 8 and costs 49 cents per serving. One portion of this dish contains around 1g of protein, 6g of fat, and a total of 75 calories. 1 person has tried and liked this recipe. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. If you have scallion diagonally, lemon juice, bell pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 53%, this dish is solid. Similar recipes are GlendaLee's Black-Eye Pea Salad, Barley & Black-eyed Pea Salad, and Inspiration and Ghanaian Black Eye Pea Curry.
Ingredients
cilantro
2 teaspoons
corn kernels
1 cup
garlic
0.25 teaspoon
ground cumin
0.5 teaspoon
honey
0.25 teaspoon
lemon juice
0.25 cup
lemon zest
0.5 teaspoon
olive oil
3 tablespoons
lettuce leaves
1 leaf
scallion diagonally
1 cup
bell pepper
1 large
Cooking in Steps
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1In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 min., stirring to prevent burning.
barley
sandwich bread
sauce pan -
2Add 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.
vegetable broth
barley
-
3Remove 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.
water
peas
-
4Drain, 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.
cayenne pepper
vinaigrette
green onions
cilantro
sea salt
tomato
barley
garlic
pepper
cumin
honey
juice
lemon
corn
lime
peas
cooking oil
whisk
bowl -
5Drizzle 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.
pearl barley
vinaigrette
barley
greens