Barley Corn Salad

Name: Barley Corn Salad
Ingredients: 2 cups cooked medium pearl barley; 2 cups frozen corn, thawed; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 3 green onions, chopped; 1 tablespoon minced fresh cilantro; 2 tablespoons lemon juice; 2 tablespoons canola oil; 1/2 teaspoon salt; 1/2 teaspoon dried thyme; 1/8 teaspoon pepper

11 ingredients

2 steps

Ingredients

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

Directions

1

In a large bowl, combine the first 6 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.
2

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.