Barley Salad With Ham and Black-Eyed Peas

• 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.
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

barley, frozen blackeyed, extravirgin olive oil, sherry vinegar, light mayonnaise, kosher salt, baby greens, deli, cherry tomatoes, radishes, scallions, dill pickles

Taken from www.foodnetwork.com/recipes/food-network-kitchens/barley-salad-with-ham-and-black-eyed-peas-recipe.html (may not work)