Barley, Corn And Avocado Salad(Makes 4 Servings)

• 3 Tbsp. cider vinegar
• 2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 6 slices bacon cut into pieces, cooked (can use bacon pieces in jar)
• 1 c. barley
• 2 c. corn (frozen or canned)
• 1/2 c. coarse chopped red onion
• 2 medium tomatoes, diced
• 1 small ripe avocado, pitted and diced

1. In a small bowl, whisk together vinegar and olive, salt and pepper.
2. Set aside.
3. In a medium saucepan, over medium heat, cook bacon until crisp, about 8 minutes.
4. With a slotted spoon, transfer the bacon to paper towels to drain.
5. Discard fat from the saucepan, add barley, salt and 2 cups of water to pan; bring to a boil.
6. Reduce heat and maintain a simmer until barley is tender. Drain and press out excess moisture.
7. Transfer to a serving bowl. Add corn, red onions, bacon, and dressing.
8. Toss thoroughly.
9. Add tomatoes and avocados and toss gently.
10. (Let salad stand at room temperature before serving if it has been refrigerated.)

cider vinegar, olive oil, salt, black pepper, bacon, barley, corn, red onion, tomatoes, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81953 (may not work)