Barley Corn Salad - Joanna Campbell Slan

Barley Corn Salad


4 cups cooked barley
2 pounds/32 oz. frozen corn, thawed
1 cup chopped red bell pepper
1 cup chopped green bell pepper
6 green onions, chopped
2 Tbsp. minced fresh parsley
4 Tbsp. lemon juice
4 Tbsp. canola oil
1 tsp. thyme

Mix first 6 ingredients in a large bowl. Add lemon juice, oil, and thyme. Stir and refrigerate until served. Yields 16 servings.

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