"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Barley and Black-Eyed Pea Salad Recipe

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This recipe for Barley and Black-Eyed Pea Salad, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

2007 Minnesota Aharts' Cookbook
Added: Friday, November 2, 2007


1/2 cup pearl barley
1 1/2 cup rich low-salt chicken broth
1 cup frozen Black Eyed Peas
Kosher Salt
1 Large Yellow Bell Pepper, charred, peeled, and diced
1 cup seeded and diced ripe tomato
3/4 to 1 cup diagonally sliced scallions (white and green parts)
1 cup frozen corn
Green and red leaf lettuce
For Vinaigrette:
1/4 cup fresh lime juice
1/2 tsp grated lime zest
1/4 tsp minced garlic
1/2 tsp ground cumin
2 tsp finely minced cilantro
3 Tbsp olive oil
1/4 tsp honey
Kosher salt and freshly ground pepper

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

Meanwhile, cook the peas in salt water until peas are tender but not mushy. Drain and cool peas. Set peas aside.

Mix vinaigrette ingredients. Add salt and pepper to taste.

In large glass bowl, combine all the salad ingredients. Drizzle with the vinaigrette and toss.

Personal Notes:
Personal Notes:
Susan says that this recipe serves six to eight.




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