June 22, 2020
Barley Corn Salad
 |  |
|
2 c Cooked Medium Pearl Barley 2 c Frozen Corn, thawed 1/2 c Chopped Sweet Red Pepper 1/2 c Chopped Green Pepper 3 Green Onions, chopped 1 tbsp Minced Fresh Cilantro 2 tbsp Lemon Juice 2 tbsp Canola Oil 1/2 tsp Salt 1/2 tsp Dried Thyme 1/8 tsp Pepper |
In large bowl, combine first 6 ingredients. In a jar with tight lid, combine 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 or cilantro. Transfer to freezer containers; freeze. To use, thaw completely in fridge. Gently stir in onions, cilantro, and a little oil if needed. |
