Black-Eye Pea And Barley Salad

1. 1

   In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 min., stirring to prevent burning.

2. 2

   Add 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.

3. 3

   Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

4. 4

   Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 min. Drain, cook, and set aside.

5. 5

   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.

6. 6

   In a large glass bowl, layer the barley, peas, roasted pepper, tomatoes, scallions and corn.

7. 7

   Drizzle the vinaigrette over the salad and toss before serving. If you like...arrange greens on serving plates and top with the salad.

* Per serving · 4 servings · Values may vary.