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.