Another marinated salad that has everything we like in it…barley, corn, colorful garden peppers. I like this kind of salad because I can prepare it ahead of time, and it can be served at room temperature, so it’s perfect for picnics and pot lucks. You can substitute small cooked pasta like little rings or cooked rice for the barley.
Barley Corn Salad
2 cups Cooked Quick Barley
2 cups frozen corn -- thawed
1/2 Cup chopped sweet red pepper
1/2 Cup chopped green pepper
3 tablespoons red onions -- chopped
1 tablespoon Minced Fresh Parsley
2 tablespoons Cider Vinegar
2 tablespoons Olive Oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
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. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.