Barley, Corn And Roasted Red Pepper Salad

• 1/2 cup mayonnaise
• 1 cup buttermilk
• 2/3 cup grated Parmesan cheese
• 2 T red wine vinegar
• 1-1/2 cups pearl barley
• 8 cups cold water
• 2 t salt
• 2 cups fresh corn kernals or frozen, thawed, drained (cooked)
• 1 7oz jar roasted red peppers drained and cut into 1/2 inch pieces
• 2/3 cup thinly sliced green onions

1. Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar.
2. Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain.
3. Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.

mayonnaise, buttermilk, parmesan cheese, t, pearl barley, cold water, salt, corn kernals, red peppers, green onions

Taken from www.epicurious.com/recipes/member/views/barley-corn-and-roasted-red-pepper-salad-50034697 (may not work)