ingredients

  • 2 cups cooked medium pearl barley
  • 2 cups frounceen 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

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.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6685

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.