Recipe: Barley and Black-Eyed Pea Salad with Honey-Citrus Vinaigrette

BARLEY AND BLACK-EYED PEA SALAD

FOR THE VINAIGRETTE:
1/4 cup fresh lime or lemon juice
1/2 teaspoon grated lime or lemon zest
< 1/4 teaspoon minced garlic
1/2 teaspoon ground cumin
2 teaspoons finely minced fresh cilantro
3 tablespoons olive oil
1/4 teaspoon honey
Salt and freshly ground black pepper (to taste)
FOR THE SALAD:
1/2 cup uncooked pearled barley
1 1/2 cups rich vegetable stock
1 cup frozen or canned black-eyed peas
1 large yellow bell pepper, roasted, peeled and diced
1 cup seeded and diced ripe tomato
3/4 to 1 cup diagonally sliced scallions (white and green parts)
1 cup cooked fresh (or thawed, frozen) corn kernels
Green and red-leaf lettuce leaves (optional, for serving)

TO MAKE THE VINAIGRETTE:
In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil and honey; add salt and pepper to taste.

TO MAKE THE SALAD:
In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to prevent burning.

Add the stock, bring to a boil, reduce the heat, cover and simmer gently until the liquid is absorbed and the barley is tender, about 40 minutes. Remove from heat and let stand, partially uncovered, until cooled to room temperature before stirring.

Meanwhile, gf using canned peas, don't cook them, just rinse them well. Otherwise, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool and set aside.

In a large (preferably glass) bowl, layer the barley, peas, roasted pepper, tomato, scallions and corn. Drizzle the vinaigrette over the salad and toss before serving.

If you like, arrange the greens (if using) on serving plates and top with the salad.

Makes 6 to 8 servings as a side dish
Source: Fine Cooking magazine, June/July 2006