Barley Salad With Ham and Black-Eyed Peas Recipe

Name: Barley Salad With Ham and Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 ½ 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

Servings: persons

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 ½ 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.
2
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.
3
Drain and rinse under cold water.
4
Whisk the olive oil, vinegar, mayonnaise, 3/4 teaspoon salt, and pepper to taste in a large bowl.
5
Add the greens, ham, tomatoes, radishes, scallions, pickles, barley and black-eyed peas and toss.
6
Divide among plates.
7
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
8
Photograph by Christopher Testani

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Barley Salad With Ham and Black-Eyed Peas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley Salad With Ham and Black-Eyed Peas

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