Southwestern Barley Salad

• 3/4 cup barley, uncooked
• 2 ears corn on the cob, husks and silk removed
• 1 small green pepper, chopped
• 1/2 cup chopped red onions
• 1/2 cup KRAFT Tuscan House Italian Dressing
• 1/4 cup chopped fresh cilantro
• 2 Tbsp. lime juice

1. Cook barley as directed on package.
2. Meanwhile, place corn ears directly on stovetop flame on medium-low heat; cook 4 min.
3. or until corn is evenly roasted, using tongs to frequently turn ears.
4. Cool 5 min.
5. Cut kernels off cobs; place in medium bowl.
6. Add all remaining ingredients; mix lightly.
7. Refrigerate 1 hour.

barley, corn, green pepper, red onions, italian dressing, fresh cilantro, lime juice

Taken from www.kraftrecipes.com/recipes/southwestern-barley-salad-118696.aspx (may not work)