Corn-and-Barley Salad

F&W’s Justin Chapple adds crunchy toasted walnuts, briny green olives and lots of dill to this tasty salad.

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  • Servings: 4 to 6
KEY: Grains

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  • 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

How to make this recipe

  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.

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

  3. 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.

Contributed By Published August 2015

1038898 recipes/corn-and-barley-salad 2015-07-20T18:51:52+00:00 Justin Chapple weeknight-dinner|salads|summer|4|6|vegetarian|healthy|make-ahead|beans-grains-and-legumes|thanksgiving august-2015 recipes,corn-and-barley-salad 1038898

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