Barley Salad With Ham and Black-Eyed Peas
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 ⓘ
Instructions
- 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.
- Per serving: Calories 376; Fat 15 g (Saturated 2 g); Cholesterol 15 mg; Sodium 472 mg; Carbohydrate 48 g; Fiber 9 g; Protein 16 g
- Photograph by Christopher Testani
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).