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Barley Corn Salad
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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. Drizzle
over salad and toss to coat. Cover and refrigerate for at least 2 hours before
serving.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |