Corn and Barley Salad

By KDHarmon

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

Details

Adapted from foodandwine.com

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.