Barley, Bean and Corn Salad

 Makes 12-1/2 cup servings

2 cups cooked barley (see Stovetop Barley for cooking directions)

1 can (15 ounces) kidney beans, drained and rinsed

1 cup corn (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)

1 large red bell pepper, finely chopped

½ cup sliced celery

¼ cup sliced green onion

1 clove garlic, finely chopped or 1/4 teaspoon garlic powder

¼ cup lemon or lime juice

2 Tablespoons vegetable oil

salt and pepper to taste

fresh cilantro or parsley sprigs, for garnish (optional)

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

Notes

• One large ear of corn makes about 1 cup of cut corn.
• Cook frozen corn according to package directions or to 165 degrees F.
• Freeze extra lime or lemon juice to use later. 
• Cook your own dry beans. 1 cup dry black beans will make about 3 cups cooked black 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.