Corn-and-Barley Salad

• 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.

barley, walnuts, fresh corn kernels, dill, chives, green olives, lemon juice, extravirgin olive oil, salt, pepper

Taken from www.foodandwine.com/recipes/corn-and-barley-salad (may not work)