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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Barley Salad With Ham and Black-Eyed Peas

Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

My Private Notes

Name: Barley Salad With Ham and Black-Eyed Peas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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