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Barley and Corn Salad With Macadamia Nuts

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“The Vegetarian Kitchen Table Cookbook Serves 4”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pot of boiling water, cook corn. Remove from heat and let cool.
  2. Meanwhile, cook barley until tender. Drain and let cool. Sprinkle with olive oil.
  3. Cut corn off cobs. Add barley and endive to corn. Add vinegar and season with salt and pepper to taste. Sprinkle with macadamia nuts.

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