Name: Barley Corn Salad
Prep time: 15 min
Yield: 6 servings
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; 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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Barley Corn Salad

6 servings

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas

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

2 tablespoons lemon juice

2 tablespoons canola oil

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon pepper

Instructions

1 In a large bowl, combine the first 6 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.