South-Of-The-Border Barley Salad

• 1 cup Cooked Barley (1/2 Cup Uncooked)
• 5 ears Corn, Cooked, With Kernels Cut Off
• 1 pint Cherry Tomatoes, Halved
• 3 whole Green Onions, Sliced Crosswise
• 1/3 cups Chopped Cilantro, Or To Taste
• 1 whole Lime, Juiced
• Salt And Pepper
• 1/2 teaspoons Sugar, Or To Taste
• 1/2 cups Olive Oil
• Rocket, Or Arugula

1. Mix cooked barley, corn kernels, cherry tomatoes, green onions and cilantro in a serving bowl. (Note: you can cook the kernels on the cob and then cut them off, or cut them off first and saute in a dry pan for a few minutes.)
2. In a small bowl, whisk lime juice, salt, pepper, sugar and olive oil. Taste and re-season, as necessary.
3. Add dressing to salad and toss. Mix rocket in right before serving, or serve on a bed of rocket.

barley, kernels, tomatoes, green onions, cilantro, salt, sugar, olive oil, rocket

Taken from tastykitchen.com/recipes/salads/south-of-the-border-barley-salad/ (may not work)