4 Serves
60 Mins
In a saucepan, toast the pearl barley over medium heat until fragrant, stirring constantly.
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Vitamin K
66 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
64 µg / 400 µgCalcium
72 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
614 mg / 4,700 mgSodium
756 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Add the vegetable stock to the barley, bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and the barley is tender.
In a separate pot, boil the peas in salted water until tender, then drain and set aside.
In a small bowl, whisk together the lime juice, lime zest, minced garlic, ground cumin, cilantro, oil, honey, sea salt, and cayenne pepper to create the vinaigrette.
In a large bowl, combine the cooked barley, peas, chopped tomatoes, sliced green onions, and corn. Drizzle with the prepared vinaigrette and toss gently to combine.
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