Barley Corn Salad

Course Salads & Dressings

Prep Time 15

Total Time 15

Servings

Ingredients

2 cups peal barley medium, cooked
2 cup frozen corn thawed
1/2 cup sweet red pepper chopped
1/2 cup green pepper chopped
3 green onions chopped
1 tbs cilantro fresh, minced
2 tbs lemon juice
2 tbs canola oil
1/2 tsp salt
1/2 tsp thyme dried
1/8 tsp pepper

Instructions

In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme, and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary. SHARE THIS RECIPE

Notes

Barley Corn Salad

A great alternative to pasta salads, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —