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Barley, Bell Pepper and Corn Salad (P, TNT)
Source: Unknown
Serves: 8-10

1 cup barley
1 cup red bell pepper, chopped
1-1/2 cups fresh corn, or frozen, thawed
1/2 cup fresh parsley, finely chopped
2 tablespoons white wine vinegar, plus 1 tsp.
1/3 cup olive oil

Rinse and drain barley. Sprinkle the barley into a large saucepan of boiling salted water, stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.

Drain the barley, rinse it under cold water, and let it drain until cool.

Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste. In a bowl whisk together the vinegar and more salt and pepper to taste, add oil, whisking until dressing is emulsified. Toss the salad with the dressing until well combined.

The salad may be made up to 8 hours in advance and kept covered and chilled but the parsley should not be added until just before serving.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A