Barley Salad with Red Peppers and Corn

Recipe from Good Food Great Medicine

Serves about 4-6

This is one of those popular but unusual salads that go anywhere and wait patiently and taste best at room temperature.

3 Tablespoons lemon or lime juice or apple cider vinegar
2 Tablespoons extra-virgin olive oil
1 teaspoon freshly crushed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

2 cups cooked whole barley (recipe here)
1/2 cup 1/4-inch diced diced sweet onion
1 cup frozen petite corn
1 cup 1/4-inch diced red bell pepper (about 1)
1 cup 1/4-inch diced celery
1/2 cup walnut pieces (toasted if possible)
1/4 cup minced fresh parsley

1. Combine lemon juice, oil, garlic, salt and pepper in a mixing bowl and add barley and diced onion.  Mix thoroughly.

2. Add corn, peppers, celery, walnuts, and parsley.  Toss to blend.  Serve at any temperature.