Corn and Barley Salad Recipe

Ingredients

1/2 cup pearled barley
3/4 cup walnuts
3 cups fresh corn kernels (from about 4 ears)
1/4 cup chopped dill
1/4 cup snipped chives
3/4 cup chopped pitted mild green olives
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Salt
Pepper

Preparation

Step 1

Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the barley until just tender, about 25 minutes. Drain well and spread out on a plate to cool completely.

Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop.

In a bowl, toss the barley with the corn, walnuts and all of the remaining ingredients. Season with salt and pepper and serve.

Make Ahead:
The salad can be made up to 6 hours ahead and refrigerated. Serve it at room temperature.

Makes 4-6 servings.