Ingredients
2 cups cooked medium pearl barley2 cups frozen corn, thawed1/2 cup chopped sweet red pepper1/2 cup chopped green pepper3 green onions, chopped1 tablespoon minced fresh cilantro2 tablespoons lemon juice2 tablespoons canola oil1/2 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon pepper
Preparation
In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
