Ingredients
1
cup uncooked barley
1
(11-oz.) can whole kernel sweet corn, drained
1/2
cup diced red bell pepper
1/2
cup diced green bell pepper
1/2
cup sliced green onions
1/3
cup olive or vegetable oil
1/3
cup lemon juice
1/4
cup chopped fresh cilantro
1/2
teaspoon salt
Coarsely ground black pepper
Preparation
Cook barley to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingredients; toss well.
In jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss to combine. Serve at room temperature or chilled. Store in refrigerator.
