Barley salad with olives and nuts Barley (40 g) Tomatoes (150 g) Mushrooms, raw (75 g) Peppers, raw (150 g) Corn (20 g) Pickled vegetables: artichokes, cucumber, and spring onions (150 g) Pecans (9 g) Olives (12 g, 1 tbsp) Olive oil (12 mL, 1 tbsp) Salt and pepper to taste Other herbs (optional) Boil the barley in salted water following the package instructions. Cut the tomatoes, mushrooms, peppers, and corn into a salad bowl. Add the pickled vegetables, pecans, and olives. Season in water with salt and pepper, and/or other herbs. When the barley is ready, let it cool briefly before adding it
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