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

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

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.

You May Like