Barley, Ham, and Black-Eye Bean Salad

Ingredients:

• 3/4 cup quick-cooking barley
• 2 cups frozen black-eyed beans
• 3 tablespoons extra-virgin olive oil
• 3 tbsp sherry or red wine vinegar
• 2 tablespoons light mayonnaise
• 200 g of mixed small salad greens (about 12 cups)
• 350 g ham (preferably lightly salted), cut into pieces
• 1.5 cups cherry tomatoes, halved
• 5 radishes, sliced
• 4 green onions, chopped
• 2 tbsp chopped pickled cucumbers or gherkins

Preparation:

1. Bring a medium saucepan of water to a boil. Add the barley, then reduce the heat to medium-low and simmer for 7 minutes. Add the black-eyed beans and continue to simmer until the barley and beans are tender, another 5 minutes. Drain and rinse under cold water.
2. In a large bowl, combine olive oil, vinegar, mayonnaise, 3/4 cup salt, and black pepper to taste. Add salad greens, ham, tomatoes, radishes, green onions, pickles, barley, and beans and toss. Divide among serving bowls.