Barley, Bean and Corn Salad - Purdue Extension Nutrition Education Program

Ingredients

• 2 cups cooked barley (cooking directions below)
• 1 can (15 ounces) kidney beans, drained
• 1 cup corn (canned and drained, frozen, or fresh cooked. One large ear of corn makes about 1 cup of cut corn.)
• 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 oil
• Salt and pepper to taste
• Fresh cilantro or parsley sprigs, for garnish (optional)