Barley Salad With Ham And Black-Eyed Peas
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Barley (quick-cooking)3 tbsps
Extra-Virgin Olive Oil3 tbsps
Sherry Vinegar2 tbsps
Light Mayonnaise1.5 cups
Cherry Tomatoes (halved)2 tbsps
Dill Pickle (chopped)Directions:
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
Photograph by Christopher Testani