Barley, Bell Pepper & Corn Salad

this makes a great filling lunch I make it today.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup barley
• 1  cup  red pepper
• 1 1⁄2 cups sweetcorn
• 1⁄2 cup  chopped parsley
• 2  tablespoons white wine vinegar
• 1  teaspoon white wine vinegar
• 1⁄3 cup olive oil

Directions

1. Rinse and drain barley.
2. Sprinkle the barley into a large saucepan of boiling salted water,.
3. stirring, and boil it, skimming the froth, for 30 minutes, or until just tender.
4. Drain the barley, rinse it under cold water, and let it drain until cool.
5. Transfer barley to a large bowl; add bell pepper, corn, parsley, and salt and pepper to taste.
6. In a bowl whisk together the vinegar and more salt and pepper to taste,.
7. add oil, whisking till dressing is emulsified.
8. Toss the salad with the dressing until well combined.
9. The salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving.