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Prep Time:
25 minutes
Cook Time:
25 minutes
Servings:
4 to 6
Ingredients
  • 1/2 cup pearled barley
  • 3/4 cup walnuts
  • 3 cups fresh corn kernels (from about 4 ears)
  • 3/4 cup chopped pitted mild green olives
  • 1/4 cup chopped dill
  • 1/4 cup snipped chives
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Kosher salt and pepper
Directions
  1. Preheat the oven to 375°F. 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. Spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop.
  3. In a large bowl, toss the barley with the corn, walnuts and all of the remaining ingredients. Season with salt and pepper and serve.