Ingredients Grains Corn-and-Barley Salad 3.0 (1) 1 Review F&W’s Justin Chapple adds crunchy toasted walnuts, briny green olives and lots of dill to this tasty salad. Slideshow: More Barley Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 50 mins Yield: 4 to 6 Ingredients 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 Directions 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. Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop. 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. Rate it Print