Barley, bell pepper and corn salad

 
                     Barley, Bell Pepper And Corn Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
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