Barley, Bell Pepper And Corn Salad Recipe

1. 1

   Rinse and drain barley.

2. 2

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

3. 3

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

4. 4

   Transfer barley to a large bowl; add in bell pepper, corn, parsley, and salt and pepper to taste.

5. 5

   In a bowl whisk together the vinegar and more salt and pepper to taste, add in oil, whisking until dressing is emulsified.

6. 6

   Toss the salad with the dressing till well combined.

7. 7

   The salad may be made up to 8 hrs in advance and kept covered and chilled but the parsley shouldn't be added til just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.