Corn-and-Barley Salad Recipe

Name: Corn-and-Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375.
2
In a medium saucepan of salted boiling water, cook the barley until just tender, about 25 minutes.
3
Drain well and spread out on a plate to cool completely.
4
Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until golden.
5
Let cool, then coarsely chop.
6
In a bowl, toss the barley with the corn, walnuts and all of the remaining ingredients.
7
Season with salt and pepper and serve.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup pearled barley, 3/4 cup walnuts, 3 cups fresh corn kernels (from about 4 ears), 1/4 cup chopped dill, and more.

Yes, Corn-and-Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn-and-Barley Salad

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