Corn And Red Pepper Barley Salad

• 8 cups water
• 1-1/2 cups uncooked medium pearl barley
• 1-1/2 teaspoons salt
• 1 medium sweet red pepper
• 2 cups fresh or frozen corn, thawed
• 2/3 cup thinly sliced green onions, divided
• 1/3 cup grated Parmesan cheese
• 1/4 cup balsamic vinegar
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 3/4 teaspoon garlic powder
• 1/4 teaspoons pepper
• 1/4 cup olive oil

1. In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until barley is just tender. Drain and set aside.
2. Meanwhile, halve pepper; remove stem and seeds. Broil pepper skin side up 4 in. from the heat until skin blisters and blackens, about 8-10 minutes. Immediately place pepper in a bowl; cover with plastic wrap and let stand for 15-20 minutes. Peel off and discard charred skin. Chop pepper.
3. In a bowl, combine corn, 1/2 cup onions, Parmesan, roasted pepper and barley. In another bowl, combine vinegar, water, lemon juice, sugar, Italian seasoning, garlic powder and pepper. Slowly whisk in oil. Pour over barley mixture; toss gently to coat. Sprinkle with remaining onions.

water, pearl barley, salt, sweet red pepper, green onions, parmesan cheese, balsamic vinegar, water, lemon juice, sugar, italian seasoning, garlic, pepper, olive oil

Taken from www.tasteofhome.com/recipes/corn-and-red-pepper-barley-salad/ (may not work)