Corn-and-Barley Salad


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

Active Time:
25 mins
Total Time:
50 mins
4 to 6


  • 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°. 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.

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