Barley-Chicken Salad With Fresh Corn And Sweet Onions

• 1 1/2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1/2 cup uncooked pearl barley
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 3/4 cup finely chopped Vidalia or other sweet onion, rinsed and drained
• 1/2 cup (2 ounces) crumbled queso fresco
• 1/2 cup chopped bottled roasted red bell peppers

1. Combine first 5 ingredients in a large bowl, stirring with a whisk; set aside.
2. Place barley in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain. Add barley, chicken, and remaining ingredients to oil mixture; toss well to coat. Cover and chill.

extravirgin olive oil, lime juice, honey, salt, hot pepper sauce, pearl barley, skinless, corn kernels, vidalia, queso fresco, red bell peppers

Taken from www.myrecipes.com/recipe/barley-chicken-salad-with-fresh-corn-sweet-onions (may not work)