Amount Measure Ingredient -- Preparation Method
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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
Preparation:
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.
