Black-eyed peas are a new food for me since I usually buy our beans in a can. Don’t judge, most beans are good enough out of the can, so making black-eyed peas from dried beans was a new experience. You can check out my recipe for black-eyed peas to see how it went for yourself. But, for our New Years Meal, I needed something with a fresh taste to contrast the 4 other rich and savory courses. So here it is, our Beans & Barley Salad to add an alternative.
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Ingredients & Equipment
Ingredients
- Barley: There are two main types of Barley; pearled and #. I used pearled since it cooks quicker. The mouthfeel is also similar to the black-eyed peas so they go together really well.
- Black-eyed peas: Dried beans are tough to cook, but if you want to take this route, try this recipe. If you use canned beans, rinse them well to remove a lot of the canned flavor.
- Cherry Tomatoes: These add a nice layer of sweet tanginess, as well as some texture. Cut them in half to let them mix in better.
- Bell Pepper: I like to use a green bell pepper for the color and the sharper flavor.
- Corn: For extra flavor, use fresh sweet corn right off the cob.
- Fresh Cilantro: Cilantro is one of those love it or hate it herbs. If anyone hates it, use fresh flat-leaf parsley. Either way, use fresh herbs as dried has an entirely different taste which will not do it justice.
Equipment
- Big Mixing Bowl: Something big enough to stir together all of the ingredients without slopping everything out as you do.
- Wooden Spoon: Now that you have a big bowl, you need a big wooden spoon to stir everything together. Spatula would work too, but I really like the chance to use the wooden spoon.
Preparation
Cooking the Barley
To assemble the beans and barley salad, the only step you absolutely can’t skip is cooking the barley. Barley is a nice, sturdy grain but it takes a bit of time to cook all the way through. The first time I cooked this, I followed the directions on the box, and there was an excess of water leftover that had to be poured off. So, using a lovely method below I picked up from Cooking with Carlee, you can get great barley with no excess water, every time.
- Bring 2.5 cups water to a boil, add a pinch of salt for flavor.
- Add 1 cup of barley and stir. Return to a boil, then reduce the heat to low.
- Cover and simmer for 40 minutes, stirring occasionally.
- At 40 minutes, remove from heat and give it a quick stir. It should be good to go.
Cooking the Black Eyed Peas
If you are using dried black-eyed peas or beans, I suggest an instant pot every time. You can check out my method for black-eyed peas, they come out tender but still firm enough and great for this recipe. The tricky part is draining out the juices from the beans so they don’t soak your salad. You have two options:
- Dump the black-eyed peas in a strainer and let the juice flow down the sink. The broth from the beans is very flavorful, so I don’t recommend this.
- Strain the beans out and capture the broth in a bowl, pot, pan, etc. I haven’t found a great way to do this yet, but the bean broth is so tasty that I muddle through it every time. An extra pot and a strainer insert would be lovely.
Assembling the Black-eyed Peas and Barley Salad
After everything is cooked, it’s just a matter of assembling the salad. Dice everything and toss it all together. Stir well and serve.
Black Eyed Peas and Barley Salad
Equipment
- Cutting Board
- Chef's Knife
- Large Mixing Bowl
- Large Spoon
Ingredients
- ⅓ cup Olive Oil Extra Virgin
- ¼ cup Balsamic Vinegar
- 1 Tbsp Hot Sauce Tabasco or similar
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- 1 tsp sugar
- 4 cups Black Eyed Peas Cooked (or 3 cans, drained)
- 3 cups Pearled Barley Cooked and drained
- 1 Red Bell Pepper Diced
- 1 cup Cherry Tomatoes halved
- 1 can Sweet Corn Drained
- ½ cup Green Onions Diced
- 2 Tbsp Fresh Cilantro Optional
- 1 Jalapeno Seeded, Diced
- 1 cup Shredded Cheese Mozzarella or similar
Instructions
Cook the Barley
- In a small sauce pan, bring 2.5 cups water to boil. Add a pinch of salt. Once boiling, add the dry barley (1c). Resume boiling then reduce to a simmer. Cover and simmer for 40 minutes, stirring occasionaly.
Make the Dressing
- Whisk together the olive oil (⅓c), balsamic vinegar (¼c), tobasco sauce (1T), sugar(1t), salt (1t), and pepper (½t). Set aside.
Construct the Salad
- While the barley cooks, dice all of vegetables and combine in a large bowl.
- Once the barley is cooked, strain any excess liquid. Allow the barley to cool to near room temperature so you don't cook the veggies in the bowl. Once cooled, add to the bowl with the vegetables, along with your black-eyed peas.
- Pour your dressing over the salad and stir thoroughly. Sprinkle with shredded cheese, stir again and serve.
Notes
- Except for the dressing, these amounts are approximate. This can be a hodgepodge meal feature any extra fresh vegetables you have on hand, along with beans and barley.
- Already a vegetarian meal, for a vegan meal skip the cheese. I suggest seasoning to taste with salt or soy sauce to account for the lacking saltiness from the cheese.
Nutrition
Frequently Asked Questions
Is This Black-eyed Peas and Barley Salad Vegan?
This salad can be made vegan by omitting the cheese. Simple enough. I do recommend increasing the seasoning to account for the lacking saltiness from the cheese.
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