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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Let me tell you a story. I was once at a picnic – yeah, the kind with checkered blankets and way too many ants. Everyone brought the usual stuff: potato salad drowning in mayo (yuck!), those sad little veggie platters, and enough cookies to send everyone into a sugar coma. I brought this barley and black-eyed pea salad. It wasn't long before folks were ditching the mayo-laden potato salad and crowding around my dish! So refreshing, so flavorful, and dare I say, kinda healthy? Trust me, it's a game-changer. My grandma, bless her heart always used to say, 'the best meals are the ones that make you feel good'. I think she'd love this salad. What does this mean for you? It means you should give it a try! Promise you won't regret it.
Now, some people get intimidated by the thought of cooking barley, but don't you fret! It's surprisingly easy. Think of it like rice, but with a chewier, nuttier personality. The black-eyed peas add a creamy texture and a dose of protein, making this salad super satisfying. And then there's the veggies... oh, the veggies! We're talking bell peppers, cucumbers, red onion, and a simple lemon-herb vinaigrette that ties everything together like a beautiful melody. One of my friends tried making it without the lemon and it didn't hit the same. Make sure you get some lemons from the store!
And let's not forget about the dressing, a light and zesty vinaigrette that brings all the ingredients together in perfect harmony. Fresh lemon juice, olive oil, herbs – it's a simple combination that elevates the salad to a whole new level. It's truly amazing how just a few ingredients, when combined thoughtfully, can create something so special. Honestly, if you’re looking for a dish that is both easy to make and a real crowd-pleaser, this Barley and Black-Eyed Pea Salad is it. I've made it countless times, and it’s always a hit! It's a flexible recipe, too, so feel free to get creative and adapt it to your own tastes. Now go on and whip up a batch – your taste buds will thank you! Be sure to use fresh ingredients.
Required Equipments
- Medium Saucepan
- Fine-Mesh Sieve
- Large Bowl
- Small Bowl
- Whisk
- Cutting Board
- Knife
Barley and Black Eyed Pea Salad: Frequently Asked Questions
Barley and Black Eyed Pea Salad
This Barley and Black-Eyed Pea Salad is a delightful, nutritious dish packed with wholesome ingredients and vibrant flavors. Perfect as a light lunch, a side dish, or a potluck contribution, it's a salad that satisfies.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the barley: Place the barley in a fine-mesh sieve and rinse under cold running water for about 1-2 minutes. This helps remove any excess starch and ensures a fluffier texture.
- Cook the barley: In a medium saucepan, combine the rinsed barley with 3 cups of water or vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the barley is tender and the liquid is absorbed. Fluff with a fork and set aside to cool completely. Pro Tip: Adding a pinch of salt to the cooking water enhances the barley's flavor.
- Prepare the black-eyed peas: If using canned black-eyed peas, rinse them thoroughly under cold water and drain well. If using dried black-eyed peas, soak them in water for at least 4 hours or overnight. Drain and rinse, then cook in a pot with fresh water until tender, about 20-25 minutes. Drain and set aside to cool.
- Chop the vegetables: While the barley and black-eyed peas are cooking, chop the bell peppers, cucumber, and red onion into small, even pieces. Finely chop the fresh parsley and mint. This ensures a consistent texture and allows the flavors to meld together better. I once used a food processor and the vegetables were all mushy, so avoid that.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Taste and adjust the seasonings as needed. Don't be afraid to add a pinch of red pepper flakes for a little kick!
- Combine the ingredients: In a large bowl, combine the cooked barley, black-eyed peas, chopped bell peppers, cucumber, red onion, parsley, and mint. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly. Make sure not to over-dress it; you want the flavors to shine through, not be drowned out.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is crucial for a well-balanced and refreshing salad. The longer it sits, the better it tastes!
- Serve: Before serving, give the salad another gentle toss. Garnish with a few extra sprigs of fresh parsley or mint, if desired. Serve chilled and enjoy! This salad pairs wonderfully with grilled chicken, fish, or tofu for a complete and satisfying meal. Remember to smile while serving it, it tastes better that way!
📝 Notes
- Feel free to add other vegetables like tomatoes, corn, or zucchini.
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 320 kcal
Protein: 12 g
Fat: 12 g
Carbohydrates: 45 g
Fiber: 10 g
Calcium: 50 mg
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