- 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
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. &copy; 2002. All rights reserved.
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