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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Instructions

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. Photograph by Christopher Testani