Barley Corn Salad Recipe

By KSmitherman

Ingredients

• 2 cups cooked medium pearl barley
• 2 cups frozen corn, thawed
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 3 green onions, chopped
• 1 tablespoon minced fresh cilantro
• 2 tablespoons lemon juice
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper

Preparation

Step 1

In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.