Corn-and-barley salad

Delight in a flavorful combination of sweet corn and nutty barley in this tantalizing salad. Perfect harmony of textures and tastes awaits!

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

Instructions:

1. Heat the oven to 375°. Boil the barley in a saucepan with salted water until it is cooked but still firm, for approximately 25 minutes. Drain properly and lay it out on a plate to cool down completely.
2. While waiting, place the walnuts evenly on a pie plate and bake for around 12 minutes until they turn golden. Once cool, roughly chop them into pieces.
3. Combine the cooked barley with corn, walnuts, and all other listed ingredients in a bowl. Add salt and pepper to taste before serving.

Summary:

• Calories: 2047 kcal
• Fat: 134 g
• Protein: 41 g
• Carbs: 208 g
• Potassium: 2014 mg
• Magnesium: 350 mg