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
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