Barley Salad With Ham and Black-Eyed Peas

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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.