Barley and Corn Salad

[Guest guest]

Barley and Corn Salad

 

2 cups cooked medium pearl barley

2 cups frozen corn, thawed

1/2 cup chopped sweet red bell pepper

1/2 cup chopped green bell pepper

3 green onions, chopped

1 TB minced fresh cilantro or parsley

2 TB lemon juice

2 TB extra virgin olive oil

1/2 tsp. salt

1/2 tsp. dried thyme

1/8 tsp. ground black pepper

 

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.

Pour over salad and toss to coat.

 

Cover and refrigerate for at least 2 hours before serving.

 

Serves: 6.