Black-Eye Pea And Barley Salad Recipe

Remove the cooked barley from the heat and let it stand, partially uncovered, until it cools to room temperature before you stir it.

Meanwhile, cook the black-eye peas in lightly salted boiling water until they are just tender but still hold their shape, about 15 minutes. Drain them, cool them, and set aside.

To make the vinaigrette, whisk together the lemon juice, lemon zest, garlic, cumin, cilantro, olive oil, and honey in a small bowl. Season with sea salt and cayenne pepper to taste.

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