Servings: six to eight.
I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which has been hulled and polished. Barley that isn’t pearled never really softens when cooked.
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This is an unusual salad with great crowd appeal. It is a hit every time I serve it.
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