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Black-Eye Pea And Barley Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.49

$0.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:58%

Spoonacular Score: 58%

 

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.

Salad on the menu? Try pairing with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Game of Thrones Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 20 dollars.

Game of Thrones Chardonnay

Enticing aromas of stone fruit and white blossoms lead to a rich, creamy palate of peaches, apricots, tangerine, Meyer lemon, baking spices and honey, balanced by mouth-watering acidity. A touch of oak on the lingering finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 tsps
2 tsps cilantro
cilantro
2 tsps
2 tsps cilantro
cilantro
1 cup
1 cup cooked fresh corn kernels
cooked fresh corn kernels
0.25 tsps
0.25 tsps garlic
garlic
0.5 tsps
0.5 tsps ground cumin
ground cumin
0.25 tsps
0.25 tsps honey
honey
0.25 cup
0.25 cup fresh lemon juice
fresh lemon juice
0.5 tsps
0.5 tsps lemon zest
lemon zest
3 Tbsps
3 Tbsps olive oil
olive oil
1 leaf
1 leaf red green lettuce leaves
red green lettuce leaves
1 cup
1 cup green white scallion diagonally
green white scallion diagonally
1 large
1 large yellow diced bell pepper
yellow diced bell pepper
2 tsps cilantro
2 tsps
cilantro
2 tsps cilantro
2 tsps
cilantro
1 cup cooked fresh corn kernels
1 cup
cooked fresh corn kernels
0.25 tsps garlic
0.25 tsps
garlic
0.5 tsps ground cumin
0.5 tsps
ground cumin
0.25 tsps honey
0.25 tsps
honey
0.25 cup fresh lemon juice
0.25 cup
fresh lemon juice
0.5 tsps lemon zest
0.5 tsps
lemon zest
3 Tbsps olive oil
3 Tbsps
olive oil
1 leaf red green lettuce leaves
1 leaf
red green lettuce leaves
1 cup green white scallion diagonally
1 cup
green white scallion diagonally
1 large yellow diced bell pepper
1 large
yellow diced bell pepper

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

  1. In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 min., stirring to prevent burning.
  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. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.
  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. 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. In a large glass bowl, layer the barley, peas, roasted pepper, tomatoes, scallions and corn.
  7. Drizzle the vinaigrette over the salad and toss before serving. If you like...arrange greens on serving plates and top with the salad.
  8. Note: Be sure to buy pearled barley, which has been hulled and polished. Barley that isn't pearled never readily softens when cooked.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.49
Ingredient
1 cup cooked fresh corn kernels
¼ teaspoons garlic
½ teaspoons ground cumin
¼ teaspoons honey
¼ cups fresh lemon juice
½ teaspoons lemon zest
3 tablespoons olive oil
1 cup green white scallion diagonally
1 large yellow diced bell pepper
Price
$1.34
$0.02
$0.07
$0.02
$0.41
$0.08
$0.50
$0.66
$0.82
$3.92

Nutritional Information

Quickview
75 Calories
1g Protein
5g Total Fat
6g Carbs
12% Health Score
Limit These
Calories
75k
4%

Fat
5g
9%

  Saturated Fat
0.8g
5%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
5mg
0%

Get Enough Of These
Protein
1g
2%

Vitamin C
49mg
60%

Vitamin K
29µg
28%

Folate
23µg
6%

Vitamin E
0.86mg
6%

Vitamin A
219IU
4%

Manganese
0.08mg
4%

Potassium
144mg
4%

Fiber
0.95g
4%

Vitamin B6
0.07mg
3%

Magnesium
12mg
3%

Vitamin B3
0.61mg
3%

Vitamin B1
0.04mg
3%

Iron
0.51mg
3%

Phosphorus
27mg
3%

Copper
0.05mg
2%

Vitamin B5
0.19mg
2%

Vitamin B2
0.03mg
2%

Calcium
14mg
1%

Zinc
0.18mg
1%

covered percent of daily need

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