Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 Cup Barley
1 Cup Red Bell Pepper -- chopped
1 1/2 Cups Fresh Corn -- or frozen, thawed
1/2 Cup Fresh Parsley -- finely chopped
2 Tablespoons White Wine Vinegar -- (Plus 1 tsp.)
1/3 Cup Olive Oil
Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with the
dressing until well combined. The salad may be made up to 8 hours in
advance and kept covered and chilled but the parsley should not be
added til just before serving.
