Barley, Corn And Avocado Salad(Makes 4 Servings)

1. 1

   In a small bowl, whisk together vinegar and olive, salt and pepper.

2. 2

   Set aside.

3. 3

   In a medium saucepan, over medium heat, cook bacon until crisp, about 8 minutes.

4. 4

   With a slotted spoon, transfer the bacon to paper towels to drain.

5. 5

   Discard fat from the saucepan, add barley, salt and 2 cups of water to pan; bring to a boil.

6. 6

   Reduce heat and maintain a simmer until barley is tender. Drain and press out excess moisture.

7. 7

   Transfer to a serving bowl. Add corn, red onions, bacon, and dressing.

8. 8

   Toss thoroughly.

9. 9

   Add tomatoes and avocados and toss gently.

10. 10

    (Let salad stand at room temperature before serving if it has been refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.