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Barley Corn Salad

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Yield: 6 Servings

RECIPE 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 or parsley

2 tablespoons lemon juice

2 tablespoons canola oil

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon pepper

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DIRECTIONS

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.

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