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.