Barley Salad With Ham and Black-Eyed Peas (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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.
3. 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
4. Photograph by Christopher Testani
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