Barley, Bean, and Corn Salad

Ingredients

• 2 cups cooked barley (cooking directions below)
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup corn (canned and drained, frozen, or fresh cooked)
• 1 large red bell pepper, seeded and finely chopped
• 1/2 cup sliced celery
• 1/4 cup sliced green onion
• 1 clove garlic, finely chopped or 1/4 teaspoon garlic powder
• 1/4 cup fresh lemon or lime juice
• 2 Tablespoons vegetable oil
• salt and pepper to taste
• fresh cilantro or parsley sprigs, for garnish (optional)

Directions

1. Wash hands with soap and water.
2. Mix barley with remaining ingredients, except garnish, in a large bowl.
3. Cover and chill several hours or overnight to allow flavors to blend.
4. Garnish with cilantro or parsley sprigs, if desired, and serve.
5. Refrigerate leftovers within 2 hours.

Notes:

• One large ear of corn makes about 1 cup of cut corn.
• Freeze extra lime or lemon juice to use later.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
• Try adding cilantro on top for more flavor.
• Place any extra cooked barley in an airtight container and refrigerate for up to a week or freeze. Add cooked barley to soups, stews, casseroles and salads for a healthful fiber boost.

To cook barley:

In a medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup barley and return to boil. Reduce heat to low, cover, and cook 45 to 60 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups.