Barley, bell pepper and corn salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Barley |
| 1 | cup | Red pepper |
| 1½ | cup | Sweetcorn |
| ½ | cup | Chopped parsley |
| 2 | tablespoons | White wine vinegar |
| 1 | teaspoon | White wine vinegar |
| ⅓ | cup | Olive oil |
Directions
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.
Submitted By KAZ LANGRIDGE On 09-24-95
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