Summer Barley Salad
- 1 1/2 cups uncooked pearl barley
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup diced seeded plum tomato (about 2 small)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 20 kalamata olives, pitted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 cup (3 ounces) crumbled feta cheese
- Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture. Toss to coat. Sprinkle with cheese.
pearl barley, fresh corn kernels, tomato, green onions, parsley, olives, lemon juice, olive oil, salt, freshly ground black pepper, garlic, feta cheese
Taken from www.myrecipes.com/recipe/summer-barley-salad (may not work)