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Yield: 6 Servings
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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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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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