Barley, Bell Pepper & Corn Salad

1. 1

   Rinse and drain barley.

2. 2

   Sprinkle the barley into a large saucepan of boiling salted water,.

3. 3

   stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.

4. 4

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

5. 5

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

6. 6

   In a bowl whisk together the vinegar and more salt and pepper to taste,.

7. 7

   add oil, whisking till dressing is emulsified.

8. 8

   Toss the salad with the dressing until well combined.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.