FOR THE VINAIGRETTE:

¼ cup fresh lime or lemon juice

½ tsp. finely grated lime or lemon zest  

¼ tsp. finely chopped garlic

½  tsp. ground cumin

2 tsp. finely chopped fresh cilantro

3 Tbs. olive oil

¼  tsp. honey

Kosher salt and freshly ground black pepper

FOR THE SALAD:

           ½  cup pearled barley (be sure it's pearled or

                 it won't soften)

          ½  cups rich vegetable or chicken stock

         1 cup frozen or canned black-eyed peas

         1 large yellow bell pepper, roasted, peeled, and diced

         1 cup seeded and diced ripe tomato

         ¾  to 1 cup diagonally sliced scallions (white and green parts)

        1 cup cooked fresh (or thawed, frozen) corn kernels

        Green- and red-leaf lettuce leaves (optional)

Make the vinaigrette

In a small bowl, whisk the citrus juice, zest, garlic, cumin, cilantro, oil, and honey; add salt and pepper to taste.

Make the salad

1.  In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to pre­vent burning.

2.  Add the stock, bring to a boil, reduce the heat, cover, and simmer gently until the liquid is absorbed and the barley is tender, about 40 minutes. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

3.  Meanwhile, cook the frozen black-eyed peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don't cook them, just rinse them well)

4.  In a large (preferably glass) bowl, layer the barley, peas, roasted pepper, tomato, scallions, and corn. Drizzle the vinaigrette over the salad and toss before serving. Ar­range the greens (if using) on plates and top with the salad.