Active Time
25 MIN
Total Time
50 MIN
Yield
Serves : 4 to 6

How to Make It

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.

Step 2    

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

Step 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.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Mary Ann Jablonski

Review Body: I really wanted to Love this recipe since I love corn and barley but it was just OK.  A bit dry and not nearly as flavorful as I expected it to be even with the nice list of ingredients.  The olives were a bit odd in this but did add nice saltiness.  The walnuts helped a lot to salvage it.  I doubled the recipe expecting to LOVE it but now I don't know what to do with it.  Served it at a party last night and no one took seconds or commented on it.  Not a good sign.  Not a "keeper".  

Review Rating: 3

Date Published: 2016-07-19