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About the Dish

3/4 cup Pearl Barley
4 ounces Butter Beans
1 tablespoon Apple Cider Vinegar
1 packet Turbinado Sugar
1 packet Grey Poupon Dijon Mustard
1 packet Bragg Liquid Aminos
3 ounces Tomato
1 1/2 ounces Green Onion
3 sprigs Cilantro
1 ounce Pea Shoots
1 ounce Pepitas
Per Serving
Calories 570
Total Fat 22 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 730 mg
Total Carbohydrates 82 g
Dietary Fiber 15 g
Sugar 8 g
Protein 16 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.


In a medium saucepan with a lid combine barley, butter beans, 2 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a boil, stir well, reduce heat to medium-low, and cover saucepan. Cook until barley is tender but not mushy, 25-30 minutes. Stir well, remove from heat and set aside, covered.
Prepare your mise en place: Quarter tomatoes. Trim away ends from green onions and discard; finely chop green onions. Finely chop cilantro leaves and stems. Cut pea greens in half.
Make vinaigrette: To the container of cider vinegar, add sugar, mustard, Bragg Liquid Aminos, 2 tablespoons olive oil and 1/4 teaspoon kosher salt. Place cap on snugly, and shake well to combine.
In a mixing bowl combine tomatoes, green onions and cilantro. Pour vinaigrette over them, and stir to combine.
Add barley mixture to tomato mixture. Toss to mix well.
Divide barley salad between 2 bowls. Top with pea greens and pepitas, and enjoy!