Barley Salad With Ham and Black-Eyed Peas
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 376
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 15 milligrams
- Sodium
- 472 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 9 grams
- Protein
- 16 grams
Ingredients
3/4 cup quick-cooking barley
2 cups frozen black-eyed peas
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
2 tablespoons light mayonnaise
Kosher salt and freshly ground pepper
7 ounces mixed baby greens (about 12 cups)
3/4 pound deli ham (preferably low sodium), in 1 piece, chopped
1 1/2 cups cherry tomatoes, halved
5 radishes, chopped
4 scallions, chopped
2 tablespoons chopped dill pickles or cornichons
Directions
- Bring a medium pot of water to a boil. Add the barley, then reduce the heat to medium and simmer 7 minutes; add the black-eyed peas and continue cooking until both the barley and black-eyed peas are tender, about 5 more minutes. Drain and rinse under cold water.
- Whisk the olive oil, vinegar, mayonnaise, 3/4 teaspoon salt, and pepper to taste in a large bowl. Add the greens, ham, tomatoes, radishes, scallions, pickles, barley and black-eyed peas and toss. Divide among plates.
