1/2 cup pearl barley
1 1/2 cup rich low-salt chicken broth
1 cup frozen Black Eyed Peas
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
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.