Barley and Corn Salad With Macadamia Nuts

• 2 ears corn
• 23 cup pearl barley
• 14 cup olive oil
• 2 large red endives, chopped
• 1 teaspoon red wine vinegar
• salt and pepper
• 13 cup chopped toasted macadamia nuts

1. In large pot of boiling water, cook corn.
2. Remove from heat and let cool.
3. Meanwhile, cook barley until tender.
4. Drain and let cool.
5. Sprinkle with olive oil.
6. Cut corn off cobs.
7. Add barley and endive to corn.
8. Add vinegar and season with salt and pepper to taste.
9. Sprinkle with macadamia nuts.

corn, pearl barley, olive oil, red endives, red wine vinegar, salt, nuts

Taken from www.food.com/recipe/barley-and-corn-salad-with-macadamia-nuts-509819 (may not work)