Cream Pea Salad with Tomato, Barley and Corn

Cream Pea Salad with Tomato, Barley and Corn
Cream Pea Salad with Tomato, Barley and Corn
Inspired from a couple of recipes from Deborah Madison's cookbook "Vegetarian Cooking for Everyone", this highlights what is fresh, delicious and available in our summer farmer's market. As I discovered after doing some digging, cream peas (also known as lady peas) are a relative of the black-eyed pea (and hence quite bean like), but more delicate in their flavor, lending themselves well to salads where their freshness can be appreciated. With some good garlic-rubbed bread toasted on the grill, this salad is hearty enough to make a meal.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 4
cream pea tomato parsley barley jalapeno corn southern vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • salt
  • 1 tomato chopped
  • 2 shallots finely chopped
  • 1/2 red bell pepper diced
  • 1/4 tsp red pepper flakes
  • 4 oz feta cheese crumbled
  • for the dressing:
  • 3 tbsp parsley finely chopped
  • 1 jalapeno diced
  • 5 tbsp extra virgin olive oil
  • 1 1/2 cups cream peas
  • 1 1/2 cups corn kernels; from 2-3 ears of corn, cooked
  • 1/2 cup pearl barley peeled wheat berries will also work well
  • 1 anaheim pepper diced
  • 3 tbsp chives finely chopped
  • 1/2 tsp coriander seed freshly ground in a mortar and pestle
  • 2 lemons juiced and zested
  • 1 tbsp seasoned rice wine vinegar
  • black pepper; freshly ground
  • Carbohydrate 35.1173103914141 g
  • Cholesterol 25.2315 mg
  • Fat 14.8948020580808 g
  • Fiber 7.37854629409553 g
  • Protein 8.88392703282828 g
  • Saturated Fat 5.4815568510101 g
  • Serving Size 1 1 Serving (208g)
  • Sodium 326.929704545455 mg
  • Sugar 27.7387640973186 g
  • Trans Fat 0.782055704545455 g
  • Calories 293 calories

1. To cook the peas, simmer well covered in salted water until tender, 30-60 minutes. 2. To cook the barley, simmer well covered in salted water until chewy but tender, 40 minutes. 3. Combine peas, corn, barley, peppers, tomato, shallots, chives, parsley, pepper flakes and feta in a large bowl. 4. To make the dressing, combine corriander seed, lemon juice and zest and rice vinegar in a bowl. Slowly whisk in oil. Toss with salad and season to taste with salt and pepper.